Taste potentiator compositions and edible confectionery and chewing gum products containing same

ABSTRACT

The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a division of U.S. patent application Ser. No.11/439,811, filed May 23, 2006, which claims the benefit of U.S.Provisional Application No. 60/683,634, filed May 23, 2005, U.S.Provisional Application No. 60/760,437, filed Jan. 20, 2006 and U.S.Provisional Application No. 60/789,667, filed Apr. 6, 2006, the contentsof which are incorporated herein by reference.

FIELD

The present invention includes oral compositions that provide anenhanced perception of an active substance contained therein. Inparticular, the compositions may include an active substance, such as aflavor, and a taste potentiator. The taste potentiator may increase theperception of the active substance upon consumption. The compositionsmay be incorporated into various types of edible orally deliveredproducts, such as confectionery or chewing gum products.

BACKGROUND

There are five primary categories of taste that are sensed by humans:sour, salty, sweet, bitter and umami (savory or the taste of glutamate).The taste of a substance is sensed by taste receptor cells located intaste buds primarily on the surface of the tongue and palate in the oralcavity. Each of the primary taste qualities is sensed by a specificmechanism. It is believed that sour and salty tastes are detected by thepassage of ions, hydrogen and sodium respectively, through the ionchannels in taste bud cells. This triggers a nerve impulse that issensed in the brain as sour or salty. In contrast, it is believed thatsweet, bitter and umami tastes are perceived by physical binding toreceptors. In general, sweet, bitter and umami sensing taste cells haveG-protein coupled receptors (GPCRs) on their surface. These receptorsare activated when they bind to tastants, which initiates a series ofsignaling events that trigger a nerve impulse that is sensed in thebrain as sweet, bitter or savory.

Over the past several years, there have been a number of advances inresearch on taste perception. New taste receptor proteins have beenidentified in mammals, particularly two families of G-protein coupledreceptors (T2Rs and T1Rs), which are believed to be involved in tasteperception. Such receptors are discussed in more detail in InternationalPublication Nos. WO 02/064631 and WO 03/001876. These publicationsdisclose that co-expression of certain T1R receptors results in savoryor sweet taste receptors that respond to savory or sweet taste stimuli,respectively.

Recent advances in the understanding of taste perception have createdinterest in identifying new compounds for stimulating these tastereceptors. In particular, research efforts also have been directed tomethods of identifying compounds that may enhance the primary tasteperceptions, such as sweet or savory perceptions. The development ofsubstances that provide flavor enhancement is of particular interest,and such substances are generally referred to as taste or flavorenhancers, or potentiators. These substances have been thought tocontribute taste, aroma and feeling factors, as well as potentiate andsuppress other flavors. The activity of taste or flavor enhancers isoften referred to as synergistic because they enhance or increase theperception of another substance.

One category of taste potentiators of particular interest is compoundsthat enhance sweetness. Although naturally occurring carbohydratesweeteners, such as sucrose, are the most widely used sweeteners, theysuffer from the disadvantages of high cost and high caloric content.Artificial sweeteners have been designed that overcome these problemsbut they are sometimes rejected by the consumer for not having asufficiently “sucrose-like” taste. Artificial sweeteners have differentsweetness profiles from that of sucrose and often suffer from sideeffects such as delays in the onset of sweetness perception and/orunpleasant aftertastes.

Compounds are known which, when combined with a sweetener, modify thetaste of the sweetener. Such compounds are usually referred to assweetness modifiers or potentiators. They may act to enhance or inhibitthe perception of the sweetness of the sweetener or may affect thesweetness profile in some way. For example, Canadian Patent No. 1208966discloses a broad range of aromatic compounds which are claimed assweetness modifiers.

European Patent No. 0132444 and U.S. Pat. No. 4,627,987 describe3-hydroxybenzoic acid (3-HB) as a sweetness potentiator and exemplifyits use with sucrose, aspartame and saccharin to enhance sweetness whenemployed at pH 2.0 to 5.5.

2,4-Dihydroxybenzoic acid (2,4-DHB) also is described as a sweetnesspotentiator, but the literature is ambiguous as to its effects. In U.S.Pat. No. 5,232,735 it is listed as a “substantially tasteless sweetnessinhibitor” whereas in Canadian Patent No. 1208966 the addition of 0.2%2,4-DHB to a 5% sucrose solution is said to have resulted in an increasein sweetness. International Publication No. WO99/15032 describes the useof 2,4-DHB with aspartame to increase sweetness synergistically andprovide a more “sucrose-like” taste and mouthfeel. The combination isconsidered peculiar, in that the same effect is not observed when2,4-DHB is combined with the alternative artificial sweeteners, alitame,Ace-K (acesulfame potassium), saccharin or even a mixture of aspartameand Ace-K. U.S. Pat. No. 6,461,658 claims that 2,4-DHB improves thesweetness delivery profile of the artificial sweetener sucralose bysignificantly reducing the length of time during which sucralosesweetness is perceived. The same effect is not observed for aspartameeven though this might be expected in light of International PublicationNo. WO99/15032. FIGS. 1 and 2 and Tables 1 and 2 of U.S. Pat. No.6,461,658 seem to indicate that 2,4-DHB has a slightly inhibitory effecton the sweetness intensity of both sucralose and aspartame although thisis not discussed in the text.

International Publication No. WO00/69282 describes the modification ofthe taste and physicochemical properties of the sweetener neotame by theaddition of at least one taste modifying hydrophobic acid additive. Thetaste modifying hydrophobic acid additive is limited only in that itmust positively affect at least one taste characteristic imparted byneotame. These characteristics appear to be related to the sweetnessprofile, specifically the onset and linger period, but the examples donot describe how the characteristics have been affected. 3-HB and2,4-DHB are listed among a very large number of such additives.

Additionally, there have been a number of recent developments related tomethods of identifying substances that function as taste potentiators.Various assays have been developed to identify target compounds thatmodulate the activity of taste receptors, and thus, may becomesuccessful taste potentiators. For example, International PublicationNos. WO 02/064631 and WO 03/001876, referred to above, disclose assaysand high-throughput screens that measure certain T1R receptor activityin the presence of target compounds.

U.S. Pat. No. 6,955,887 to Adler et al. discloses methods foridentifying taste potentiators using newly identified mammaliantaste-cell-specific G-protein coupled receptors. More specifically, U.S.Pat. No. 6,955,887 teaches methods for screening target compounds thatmay be used to modulate the sweet taste perception.

Various other methods for screening compounds that may be used as tastepotentiators are disclosed in the U.S. Patent Publication Nos.2005/0287517A1, 2005/0084932A1, 2005/0069944A1, 2005/0032158A1,2004/0229239A1, 2004/0209286A1, 2004/0191805A1, 2004/0185469A1,2004/0175793A1, 2004/0175792A1, 2004/0171042A1, 2004/0132075A1,2004/0072254A1, 2003/0232407A1, 2003/0170608A1 and 2003/0054448A1.

Despite progress in developing methods for identifying new tastepotentiators, there is still a need for oral, particularlyconfectionery, compositions that include such taste potentiators.Further, there is a need for compositions that control the release rateof the taste potentiator from the composition. In particular, there is aneed for chewing gums and other related confectioneries that control therelease profile of taste potentiators, as desired, to manage the releaseprofile of the chewing gum or confectionery product. Moreover, it wouldbe desirable to develop a sweetener potentiator composition that allowsthe quantity of natural or artificial sweetener in an orally deliveredproduct to be reduced, thereby reducing the cost of production and thecalorie content of the orally delivered product, but which avoidsadverse effects on flavor.

SUMMARY

In some embodiments there is a controlled-release composition includingat least one active substance and at least one encapsulated tastepotentiator.

In some embodiments there is a controlled-release composition includingan encapsulated mixture of at least one taste potentiator and at leastone active substance.

In some embodiments there is a controlled-release composition includingat least one encapsulated active substance and at least one tastepotentiator.

In some embodiments there is a controlled-release composition includingat least one active substance and at least one taste potentiator.

In some embodiments, a controlled-release composition includes at leastone encapsulated active substance and at least one encapsulated tastepotentiator.

In some embodiments there is a controlled-release composition includingat least one intense sweetener and at least one encapsulated sweetenerpotentiator.

In some embodiments there is a composition including at least one activesubstance and at least one encapsulated taste potentiator.

In some embodiments there is a composition including an encapsulatedmixture of at least one taste potentiator and at least one activesubstance.

In some embodiments there is a composition including at least oneencapsulated active substance and at least one taste potentiator.

In some embodiments there is a composition including at least one activesubstance and at least one taste potentiator.

In some embodiments there is a composition including at least oneencapsulated active substance and at least one encapsulated tastepotentiator.

In some embodiments there is a composition including at least oneintense sweetener and at least one encapsulated sweetener potentiator.

In some embodiments there is a composition that modulates the activityof taste receptor cells in a mammal, which includes at least one activesubstance and at least one encapsulated taste potentiator, wherein theat least one encapsulated taste potentiator acts in conjunction with theat least one active substance to modulate the activity of the tastereceptor cells upon consumption of the composition, thereby enhancingthe perception of the at least one active substance.

Some embodiments provide a sweetener potentiator composition, whichincludes a first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the first amount is equal to thesecond amount.

In some embodiments, there is a sweetener potentiator composition,including a first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the sweetener potentiator compositioncontains sufficient amounts of the first amount of 3-hydroxybenzoic acidand the second amount of 2,4-dihydroxybenzoic acid to create a sucroseequivalent value of at least seven %.

In some embodiments, there is a sweetener potentiator composition, whichincludes a first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the sweetener potentiator compositioncontains sufficient amounts of the first amount of 3-hydroxybenzoic acidand the second amount of 2,4-dihydroxybenzoic acid to create a sucroseequivalent value of at least eight %.

Some embodiments provide a sweetener potentiator composition, whichincludes a first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the sweetener potentiator compositioncontains at least 200 ppm of the first amount of 3-hydroxybenzoic acidand at least 200 ppm of the second amount of 2,4-dihydroxybenzoic acid.

Some embodiments provide a sweetener potentiator composition, includinga first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the sweetener potentiator compositioncontains at least 400 ppm of the first amount of 3-hydroxybenzoic acidand at least 400 ppm of the second amount of 2,4-dihydroxybenzoic acid.

Some embodiments provide a sweetener potentiator composition, includinga first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the sweetener potentiator compositioncontains at least 500 ppm of the first amount of 3-hydroxybenzoic acidand at least 500 ppm of the second amount of 2,4-dihydroxybenzoic acid.

Some embodiments provide a sweetener potentiator composition, whichincludes a first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the sweetener potentiator compositioncontains a ratio by weight of the first amount of 3-hydroxybenzoic acidto the second amount of 2,4-dihydroxybenzoic acid between 1:9 and 9:1.

In some embodiments, there is a sweetener potentiator composition, whichincludes a first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the sweetener potentiator compositionis in a form of a blended powder.

Some embodiments provide a sweetener potentiator composition, includinga first amount of 3-hydroxybenzoic acid, a second amount of2,4-dihydroxybenzoic acid and a third amount of 3,4-dihydroxybenzoicacid.

In some embodiments there is a chewing gum composition, which includes:

(a) a gum base; and

(b) a composition including:

-   -   (i) at least one active substance; and    -   (ii) at least one encapsulated taste potentiator.

In some embodiments there is a chewing gum composition including:

(a) a gum base;

(b) at least one bulk sweetener;

(c) a composition including:

-   -   (i) at least one active substance; and    -   (ii) at least one encapsulated taste potentiator; and

(d) optionally at least one flavor.

In some embodiments there is a chewing gum composition including:

(a) a gum base; and

(b) a composition including:

-   -   (i) at least one active substance having a first solubility; and    -   (ii) at least one taste potentiator having a second solubility,

wherein the first and second solubilities provide a controlled-releaseprofile to the chewing gum composition selected from simultaneousrelease, sequential release and partially overlapping release.

In some embodiments there is a chewing gum composition including:

(a) a gum base; and

(b) a composition comprising an encapsulated mixture of at least onetaste potentiator and at least one active substance.

In some embodiments there is a chewing gum composition including:

(a) a gum base; and

(b) a composition including:

-   -   (i) at least one encapsulated active substance; and    -   (ii) at least one taste potentiator.

In some embodiments a chewing gum composition includes:

(a) a gum base; and

(b) a composition including:

-   -   (i) at least one active substance; and    -   (ii) at least one taste potentiator.

In some embodiments there is a chewing gum composition including:

(a) a gum base; and

(b) a composition including:

-   -   (i) at least one encapsulated active substance; and    -   (ii) at least one encapsulated taste potentiator.

In some embodiments there is a chewing gum composition including:

(a) a gum base; and

(b) a composition including:

-   -   (i) at least one intense sweetener; and    -   (ii) at least one encapsulated sweetener potentiator.

Some embodiments provide a chewing gum composition including:

(a) a gum base; and

(b) a sweetener potentiator composition further including:

-   -   (i) a first amount of 3-hydroxybenzoic acid, and    -   (ii) a second amount of 2,4-dihydroxybenzoic acid.

Some embodiments provide a chewing gum composition including:

(a) a gum base;

(b) at least one bulk sweetener; and

(c) a sweetener potentiator composition further containing:

-   -   (i) a first amount of 3-hydroxybenzoic acid, and    -   (ii) a second amount of 2,4-dihydroxybenzoic acid.

In some embodiments, there is a confectionery composition including asweetener potentiator composition, the sweetener potentiator compositionincluding a first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid, wherein the first amount is equal to thesecond amount.

In some embodiments, there is a confectionery composition including asweetener potentiator composition, the sweetener potentiator compositionincluding a first amount of 3-hydroxybenzoic acid and a second amount of2,4-dihydroxybenzoic acid.

Some embodiments provide a confectionery composition including:

(a) a confectionery base; and

(b) a sweetener potentiator composition further containing:

-   -   (i) a first amount of 3-hydroxybenzoic acid, and    -   (ii) a second amount of 2,4-dihydroxybenzoic acid.

In some embodiments, there is a method of reducing the cost of asweetener system including the steps of:

(a) determining an amount of natural or artificial sweetener in anorally delivered product that provides a desired sweetness intensity;

(b) reducing the amount of natural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition including3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid such that thedesired sweetness intensity is maintained.

Some embodiments provide a method of maintaining a desired sweetnessintensity in an orally delivered product including the steps of:

(a) determining a desired sweetness intensity;

(b) adding a quantity of natural or artificial sweetener that supplies asweetness intensity less intense than the desired sweetness intensity;and

(c) adding a quantity of a sweetener potentiator composition including3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid such that thedesired sweetness intensity is delivered.

Some embodiments provide a method of increasing the sweetness intensityof an orally delivered product including the steps of:

(a) adding a quantity of natural or artificial sweetener to an orallydelivered product;

(b) determining a sweetness intensity derived from the quantity of thenatural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition including3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid such that thesweetness intensity is greater than the sweetness intensity derived fromthe natural or artificial sweetener.

Some embodiments provide a method of reducing the amount of natural orartificial sweeteners in an orally delivered product including the stepsof:

(a) determining an amount of natural or artificial sweetener in anorally delivered product that provides a desired sweetness intensity;

(b) reducing the amount of natural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition including3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid such that thedesired sweetness intensity is maintained.

In some embodiments, a method of preparing a chewing gum productincludes the steps of:

(a) mixing at least one encapsulant and at least one taste potentiatorto form a dispersion of the components;

(b) forming a plurality of encapsulated taste potentiator particles fromthe mixture;

(c) adding the encapsulated particles to a chewing gum composition toenhance the perception of at least one active substance containedtherein, wherein the chewing gum composition contains a gum base and atleast one active substance; and

(d) forming individual pieces of chewing gum from the chewing gumcomposition.

In some embodiments there is a method of preparing a taste potentiatorcomposition having controlled-release upon consumption, which includesthe steps of:

(a) providing at least one taste potentiator;

(b) mixing the at least one taste potentiator with at least oneencapsulant to form a composition having a dispersion of the components;and

(c) forming a plurality of encapsulated taste potentiator particles fromthe composition, thereby modifying the release rate of the at least onetaste potentiator upon consumption of the composition.

In some embodiments there is a method of controlling the release of acomposition, which includes the steps of:

(a) providing at least one active substance having a first solubility;and

(b) adding at least one taste potentiator having a second solubility,wherein the first and second solubilities are selected to impart acontrolled-release profile to the composition selected from simultaneousrelease, sequential release and partially overlapping release.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graph of 3-hydroxybenzoic acid concentration againstperceived sweetness.

FIG. 2 is a graph of 2,4-dihydroxybenzoic acid concentration againstperceived sweetness.

FIG. 3 is a bar chart of sucrose reduction for solutions containing3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid in a number ofdifferent ratios.

FIG. 4 is a bar chart of sucrose reduction for solutions containing3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid at a number ofdifferent concentrations.

FIG. 5 is a bar chart of perceived sweetness for a number of solutionscontaining substituted benzoic acids.

FIG. 6 is a bar chart of perceived sweetness for a number of solutionscontaining substituted benzoic acids.

FIG. 7 is a bar chart of perceived sweetness for a number of solutionscontaining 3-hydroxybenzoic acid, 2,4-dihydroxybenzoic acid and3,4-dihydroxybenzoic acid, in various combinations.

FIG. 8 is a graph of perceived sweetness for sucrose solutionscontaining 2,4-dihydroxybenzoic acid, its potassium salt or its sodiumsalt against sucrose concentration.

FIG. 9 is a bar chart of perceived sweetness for solutions containingintense sweeteners.

FIG. 10 is a bar chart of perceived sweetness for solutions containingbulk sweeteners.

DETAILED DESCRIPTION

As used herein the transitional term “comprising,” (also “comprises,”etc.) which is synonymous with “including,” “containing,” or“characterized by,” is inclusive or open-ended and does not excludeadditional, unrecited elements or method steps, regardless of its use inthe preamble or the body of a claim.

As used herein, the terms “bubble gum” and “chewing gum” are usedinterchangeably and are both meant to include any gum compositions.

As used herein, the term “confectionery base” includes any ingredient orgroup of ingredients that represent form the bulk of the confectionerycomposition and provide the confectionery composition with itsstructural integrity and to which other ingredients are added.

The term “flavor key” as used herein is a flavor component containingflavoring agents such as flavored oils, and the like, and is typicallyused to prepare a flavor essence.

The term “flavor essence” (“flavor blend”, “flavor extract”) as usedherein is a flavor component generally prepared from a flavor key.

Embodiments described herein provide compositions for oral delivery ofan active substance. Numerous different active substances may beemployed, such as, for example, flavors. The compositions also mayinclude a taste potentiator. The taste potentiator may act in asynergistic manner when used in conjunction with the active substance toenhance the perception of the active substance during consumption.Additionally, in some embodiments, the taste potentiator may beencapsulated to provide a controlled release profile, i.e., delayed orincreased rate of release upon consumption. The taste potentiatoraccordingly may release over an extended period of time throughout theconsumption of the product into which the composition is incorporated,such as, for example, chewing gum.

Potentiator Compositions

Embodiments described herein provide compositions that may include atleast one active substance and at least one taste potentiator. Thepotentiator compositions may have controlled-release properties. Thetaste potentiator(s) may work synergistically with the activesubstance(s) to enhance the perception of the active(s). For instance,in some embodiments, the active substance may be a sweetener. Deliveryof the sweetener in combination with at least one taste potentiator mayenhance the sweet taste upon consumption of the composition. Inparticular, the taste potentiator(s) may function synergistically withthe sweetener to enhance the sweet taste. The incorporation of thepotentiator(s), therefore, allows for reduced amounts of sweetenerwithout compromising the level of sweetness provided by the composition.Due to the calories contained in many conventional sweeteners, such assugar, these results may be highly desirable. Additionally, there may besignificant cost savings associated with the reduction in sweeteneramounts used in the composition.

For purposes of some embodiments described herein, “taste potentiator”refers to substances that may enhance the perception of an activesubstance during consumption of the composition. For purposes of someembodiments described herein, the term “enhance” means to intensify,supplement, modify, modulate or potentiate. Some taste potentiators maybe referred to more specifically by reference to the type of active theyenhance. For example, sweetener (or sweetness) potentiators enhance theperception of a sweetener during consumption and flavor potentiatorsenhance the perception of a flavor during consumption. These morespecific examples, however, are merely subsets of taste potentiators andare encompassed by the general term “taste potentiator” as used herein.

Taste potentiators may have a synergistic effect when used inconjunction with an active, i.e., by enhancing the taste effects of theactive substance such that the total effect is greater than the sum ofthe taste effects of the individual substances alone. In addition, sometaste potentiators do not introduce a characteristic taste and/or aromaperception of their own.

In some embodiments, for instance, the taste potentiator(s) may enhancethe sour, sweet, bitter, salty or umami taste of a composition. Thetaste potentiator(s) also may function to enhance the effects of avariety of other active substances, as discussed in more detail below.

Any of a variety of known substances that function as taste potentiatorsmay be employed in the compositions described herein. For instance,suitable taste potentiators include water-soluble taste potentiators,such as, but not limited to, neohesperidin dihydrochalcone, chlorogenicacid, alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betaincompounds, glutamates, such as monosodium glutamate and monopotassiumglutamate, neotame, thaumatin, tagatose, trehalose, salts, such assodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethylalcohol), water-soluble sugar acids, potassium chloride, sodium acidsulfate, water-soluble hydrolyzed vegetable proteins, water-solublehydrolyzed animal proteins, water-soluble yeast extracts, adenosinemonophosphate (AMP), glutathione, water-soluble nucleotides, such asinosine monophosphate, disodium inosinate, xanthosine monophosphate,guanylate monophosphate, alapyridaine(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt, sugarbeet extract (alcoholic extract), sugarcane leaf essence (alcoholicextract), curculin, strogin, mabinlin, gymnemic acid, 2-hydroxybenzoicacid (2-HB), 3-hydroxybenzoic acid (3-HB), 4-hydroxybenzoic acid (4-HB),2,3-dihydroxybenzoic acid (2,3-DHB), 2,4-dihydroxybenzoic acid(2,4-DHB), 2,5-dihydroxybenzoic acid (2,5-DHB), 2,6-dihydroxybenzoicacid (2,6-DHB), 3,4-dihydroxybenzoic acid (3,4-DHB),3,5-dihydroxybenzoic acid (3,5-DHB), 2,3,4-trihydroxybenzoic acid(2,3,4-THB), 2,4,6-trihydroxybenzoic acid (2,4,6-THB),3,4,5-trihydroxybenzoic acid (3,4,5-THB), 4-hydroxyphenylacetic acid,2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid,4-aminobenzoic acid and combinations thereof.

Other suitable taste potentiators are substantially or completelyinsoluble in water, such as, but not limited to, citrus aurantium,vanilla oleoresin, water insoluble sugar acids, water insolublehydrolyzed vegetable proteins, water insoluble hydrolyzed animalproteins, water insoluble yeast extracts, insoluble nucleotides,sugarcane leaf essence and combinations thereof.

Some other suitable taste potentiators include substances that areslightly soluble in water, such as, but not limited to, maltol, ethylmaltol, vanillin, slightly water-soluble sugar acids, slightlywater-soluble hydrolyzed vegetable proteins, slightly water-solublehydrolyzed animal proteins, slightly water-soluble yeast extracts,slightly water-soluble nucleotides and combinations thereof.

Additional suitable taste potentiators include, but are not limited to,licorice glycyrrhizinates, compounds that respond to G-protein coupledreceptors (T2Rs and T1Rs), G-protein coupled receptors (T2Rs and T1Rs)and taste potentiator compositions that impart kokumi, as disclosed inU.S. Pat. No. 5,679,397 to Kuroda et al., which is incorporated in itsentirety herein by reference. “Kokumi” refers to materials that impart“mouthfulness” and “good body”. Kokumi imparting compositions may bewater-soluble, slightly water-soluble or insoluble in water.

As mentioned above, sweetener potentiators, which are a type of tastepotentiator, enhance the taste of sweetness. Exemplary sweetenerpotentiators include, but are not limited to, monoammoniumglycyrrhizinate, licorice glycyrrhizinates, citrus aurantium,alapyridaine, alapyridaine(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt,miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin,glupyridaine, pyridinium-betain compounds, sugar beet extract, neotame,thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol,ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beetextract (alcoholic extract), sugarcane leaf essence (alcoholic extract),compounds that respond to G-protein coupled receptors (T2Rs and T1Rs),2-hydroxybenzoic acid (2-HB), 3-hydroxybenzoic acid (3-HB),4-hydroxybenzoic acid (4-HB), 2,3-dihydroxybenzoic acid (2,3-DHB),2,4-dihydroxybenzoic acid (2,4-DHB), 2,5-dihydroxybenzoic acid(2,5-DHB), 2,6-dihydroxybenzoic acid (2,6-DHB), 3,4-dihydroxybenzoicacid (3,4-DHB), 3,5-dihydroxybenzoic acid (3,5-DHB),2,3,4-trihydroxybenzoic acid (2,3,4-THB), 2,4,6-trihydroxybenzoic acid(2,4,6-THB), 3,4,5-trihydroxybenzoic acid (3,4,5-THB),4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-hydroxycinnamicacid, 3-aminobenzoic acid, 4-aminobenzoic acid and combinations thereof.

Additional taste potentiators for the enhancement of salt taste includeacidic peptides, such as those disclosed in U.S. Pat. No. 6,974,597,herein incorporated by reference. Acidic peptides include peptideshaving a larger number of acidic amino acids, such as aspartic acid andglutamic acid, than basic amino acids, such as lysine, arginine andhistidine. The acidic peptides are obtained by peptide synthesis or bysubjecting proteins to hydrolysis using endopeptidase, and if necessary,to deamidation. Suitable proteins for use in the production of theacidic peptides or the peptides obtained by subjecting a protein tohydrolysis and deamidation include plant proteins, (e.g. wheat gluten,corn protein (e.g., zein and gluten meal), soybean protein isolate),animal proteins (e.g., milk proteins such as milk casein and milk wheyprotein, muscle proteins such as meat protein and fish meat protein, eggwhite protein and collagen), and microbial proteins (e.g., microbialcell protein and polypeptides produced by microorganisms).

The sensation of warming or cooling effects may also be prolonged withthe use of a hydrophobic sweetener as described in U.S. PatentPublication No. 2003/0072842 A1, which is incorporated in its entiretyherein by reference. For example, such hydrophobic sweeteners includethose of the formulae I-XI as set forth below:

wherein X, Y and Z are selected from the group consisting of CH₂, O andS;

wherein X and Y are selected from the group consisting of S and O;

wherein X is S or O; Y is O or CH₂; Z is CH₂, SO₂ or S; R is OCH₃, OH orH; R¹ is SH or OH and R² is H or OH;

wherein X is C or S; R is OH or H and R′ is OCH₃ or OH;

wherein R, R² and R³ are OH or H and R′ is H or COOH;

wherein X is O or CH₂ and R is COOH or H;

wherein R is CH₃CH₂, OH, N(CH₃)₂ or Cl;

Perillartine may also be added as described in U.S. Pat. No. 6,159,509also incorporated in its entirety herein by reference.

Any of the above-listed taste potentiators may be used alone or incombination.

Some embodiments, for instance, may include two or more tastepotentiators that act synergistically with one another. For instance, insome embodiments, a sweetener potentiator composition may be provided,which includes two or more sweetener potentiators that actsynergistically with one another. The sweetener potentiator compositionmay enhance the sweetness of products into which it is incorporated byreducing the amount of sucrose needed to provide a sweetness intensityequivalent to sucrose. The sweetness enhancing effect of the combinationof sweetener potentiators may be greater than the effect of eithercompound used individually.

More specifically, according to some embodiments, there is provided asweetener potentiator composition comprising 3-hydroxybenzoic acid(3-HB) and 2,4-dihydroxybenzoic acid (2,4-DHB) or comestible saltsthereof.

Comestible salts include acid (i.e. carboxylate) salts and/orhydroxylate salts, especially sodium, potassium, calcium, magnesium, andammonium salts and the like. Desirably, in some embodiments, thesweetener potentiator composition employs 3-HB and/or 2,4-DHB in theform of the acid, the sodium salt or the potassium salt.

Although 3-HB and 2,4-DHB have been studied individually, they have notbeen used in combination. The inventors have discovered that asurprisingly large sweetness enhancing effect is observed when bothcompounds are employed in combination with a sweetener. This effect isgreater than would be predicted by the use of either compoundindividually.

In particular, in some embodiments, sufficient amounts of 3-HB and2,4-DHB are employed in the sweetener potentiator compositions to createa sucrose equivalent value of at least about seven %, more specifically,at least about eight %.

In general, 3-HB and 2,4-DHB may be used in amounts of about 200 ppm,400 ppm or 500 ppm. 3-HB and 2,4-DHB may be incorporated into sweetenerpotentiator compositions in equal or different amounts.

In some embodiments, the sweetener potentiator composition contains 3-HBand 2,4-DHB in a ratio by weight of from 1:9 to 9:1, more specificallyfrom 2:8 to 8:2, even more specifically from 4:6 to 6:4 and mostspecifically 1:1.

The sweetener potentiator composition may contain a further sweetenerpotentiator. For instance, 3,4-dihydroxybenzoic acid (3,4-DHB) or itscomestible salt may be employed.

In some embodiments, the sweetener potentiator composition may beprovided as a pre-blended powder or liquid, which may be added toanother composition, whereas in other embodiments, the individualcomponents of the sweetener potentiator composition may be added toanother composition as individual ingredients.

In some embodiments, it may be desirable to control the release rate ofthe taste potentiator(s) from the compositions, as well as the overallrelease profile of the compositions themselves. Different release ratesmay be desired depending on the type of final product in which thecomposition is being incorporated and the consumption time thereof. Forinstance, chewing gum products may have different chew profiles, ranginganywhere from about 15 to about 120 minutes. Depending upon the chewinggum selected, different release rates will be desired. Otherconfectionery formats, such as hard candy, including nougats, caramels,frappes and taffies, also may have different release rates.

In some embodiments, the release rate may be based on the solubility ofthe taste potentiator(s) in water. Selection of a specific solubilitymay be used to control the release profile of the taste potentiator(s),as well as the overall composition. More specifically, tastepotentiators have varying solubilities in water. Although some of thesecomponents are water-soluble, i.e., capable of being substantially orcompletely dissolvable in water, others exhibit poor or no solubility inwater. In some embodiments, for instance, it may be desirable to selectone or more taste potentiators that have low water-solubility incombination with an active known to exhibit poor solubility in water.The highly insoluble taste potentiator thereby may last throughoutconsumption of the composition as the active substance also slowlyreleases therefrom. Alternatively, a relatively highly water-solublepotentiator may be paired with a relatively highly water-soluble activesubstance. In both of these instances, the taste potentiator and activesubstance may be selected based on solubilities such that their releaseprofiles are similar or overlap.

In other embodiments, for example, it may be desirable to select severaltaste potentiators that have different solubilities in water such thatthe potentiators may release sequentially from the composition. Anotherexample may include multiple sequentially releasing taste potentiatorswith multiple active substances also having different solubilities inwater. Numerous other combinations of taste potentiators havingdifferent solubilities also may be used to provide different releaseprofiles for the compositions. In view thereof, the solubility of thetaste potentiator(s), as well as the combination thereof with theactive(s), may be used to control and tailor the release profile of theoverall composition.

For purposes of some embodiments described herein, therefore, the term“controlled-release” means that the duration or manner of release ismanaged or modified to some degree to provide a desired release profile.More specifically, for example, controlled-release includes at least thefollowing release profiles: delayed onset of release; pulsed release;gradual release; high initial release; sustained release; sequentialrelease; and combinations thereof.

Taste potentiators and active substances having different solubilitiesand/or release profiles may be combined in numerous differentembodiments to provide compositions having many different overallrelease profiles. For example, one or more taste potentiators having anyof the following release profiles may be combined in any manner with oneor more active substances having any of the following release profiles:delayed onset of release (“DOR”); pulsed release (“PR”); gradual release(“GR”); high initial release (“HIR”); and sustained release (“SUR”).Moreover, other techniques of imparting these, as well as othercontrolled-release profiles to taste potentiators and/or activesubstances may be employed. For instance, encapsulation techniques,which are discussed in more detail below, may be used. Additionally,taste potentiator(s) and active substance(s) that are not encapsulated(sometimes referred to as “free” components) may be combined with otherforms of the components, such as encapsulated forms, to tailor therelease profile of the potentiator compositions. A sampling ofhypothetical combinations is provided in Table 1 below, wherein P₁-P₃represent different taste potentiators and A₁-A₃ represent differentactive substances. P₁-P₃ and A₁-A₃ may be used in their free and/orencapsulated forms.

TABLE 1 Hypothetical Combinations P₁ P₂ P₃ A₁ A₂ A₃ 1 GR HIR GR HIR 2 GRHIR GR HIR 3 PR SUR GR PR SUR GR 4 PR SUR PR SUR 5 HI PR HI PR 6 DOR HIRDOR HIR 7 DOR HIR DOR HIR 8 DOR PR DOR 9 SUR HIR PR 10 SUR HIR PR

Controlled-release properties also may be imparted to the compositionsdescribed herein in other manners, such as, for example, byencapsulation techniques, as mentioned above. Encapsulation may be usedto impart any of the various release profiles discussed above. In someembodiments, the taste potentiator(s) and/or active substance(s) may beencapsulated to control the rate of release of the potentiator and/oractive from the composition. For example, in some embodiments, 3-HBand/or 2,4-DHB may be used in their encapsulated forms.

For instance, some embodiments may include at least one encapsulatedtaste potentiator and at least one unencapsulated active, i.e., in itsfree form. Other embodiments may include at least one unencapsulatedtaste potentiator and at least one encapsulated active substance.Further, in some embodiments, both the taste potentiator(s) and activesubstance(s) may be encapsulated. In such embodiments, the tastepotentiator(s) and active substance(s) may be encapsulated together orseparately. In embodiments in which the taste potentiator(s) and activesubstance(s) are encapsulated separately, the material used toencapsulate the components may be the same or different. Furthermore, inany of these embodiments, more than one material may be used toencapsulate the taste potentiator(s) or the active substance(s).

In any of the embodiments mentioned above, the encapsulated form of thetaste potentiator(s) or active substance(s) may be used in combinationwith an amount of the same component in its free, i.e., unencapsulated,form. By using both the free component and the encapsulated component,the enhanced perception of the active may be provided over a longerperiod of time and/or perception of the active by a consumer may beimproved. For instance, some embodiments may include a taste potentiatorthat is encapsulated in combination with an amount of the same tastepotentiator in its unencapsulated form. Alternatively, theunencapsulated taste potentiator could be a different taste potentiatorfrom the potentiator that is encapsulated. Thereby, a mixture of twodifferent taste potentiators may be included in some embodiments, one ofwhich is encapsulated and the other in its free form. These variationsalso may be employed with respect to the active substance(s).

Encapsulation may be effected by dispersion of the components, spraydrying, spray coating, fluidized bed drying, absorption, adsorption,coacervation, complexation, or any other standard technique. In general,the taste potentiator(s) and/or active substances(s) may be encapsulatedby an encapsulant. For purposes of some embodiments described herein,the term “encapsulant” refers to a material that can fully or partiallycoat or enrobe another substance. Encapsulation is also meant to includeadsorption of a substance onto another substance and the formation ofagglomerates or conglomerates between two substances.

Any material conventionally used as an encapsulant in edible productsmay be employed. In some embodiments, for instance, it may be desirableto use an encapsulant that delays the release of the tastepotentiator(s), such as, for example, a hydrophobic encapsulant. Incontrast, in other embodiments, it may be desirable to increase the rateof release by using an encapsulant such as, for example, a hydrophilicmaterial. Moreover, more than one encapsulant may be used. For example,a taste potentiator or an active substance may be encapsulated by amixture of two or more encapsulants to tailor the rate of release.

It is believed that taste potentiators can act in conjunction withactive substances to enhance their activity. In some embodiments,therefore, it may be desirable to control the release of thepotentiator(s) such that it substantially coincides with that of theactive substance(s) included in the composition. As discussed above,some taste potentiators have rapid release rates, whereas other tastepotentiators have slower release rates. Meanwhile, some activesubstances have rapid release rates, whereas others have slower releaserates. In some embodiments, the material used to encapsulate the tastepotentiator(s) may be selected to delay or increase the release rate ofthe potentiator(s) based on the release profiles of both thepotentiator(s) and active substance(s) selected for use together in thecomposition.

More specifically, in some embodiments, the active substance(s)contained in the composition may have a slower release profile than thetaste potentiator(s) selected for use in the same composition. It may bedesirable, therefore, to delay the release of the taste potentiator(s)from the composition such that it releases substantially in conjunctionwith the active(s). The corresponding release profile may increase theeffectiveness of the taste potentiator(s) in enhancing the perception ofthe active(s) throughout consumption.

Suitable encapsulants for use in delayed release embodiments include,but are not limited to, polyvinyl acetate, polyethylene, crosslinkedpolyvinyl pyrrolidone, polymethylmethacrylate, polylacticacid,polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate,methacrylicacid-co-methylmethacrylate and combinations thereof.

In some embodiments, as mentioned above, the taste potentiator(s) may bewater-soluble. For example, the following taste potentiators arewater-soluble: neohesperidin dihydrochalcone, chlorogenic acid,alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betaincompounds, glutamates, such as monosodium glutamate and monopotassiumglutamate, neotame, thaumatin, tagatose, trehalose, salts, such assodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethylalcohol), water-soluble sugar acids, potassium chloride, sodium acidsulfate, water-soluble hydrolyzed vegetable proteins, water-solublehydrolyzed animal proteins, water-soluble yeast extracts, adenosinemonophosphate (AMP), glutathione, water-soluble nucleotides, such asinosine monophosphate, disodium inosinate, xanthosine monophosphate,guanylate monophosphate, alapyridaine(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt, sugarbeet extract (alcoholic extract), sugarcane leaf essence (alcoholicextract), curculin, strogin, mabinlin, gymnemic acid, 2-hydroxybenzoicacid (2-HB), 3-hydroxybenzoic acid (3-HB), 4-hydroxybenzoic acid (4-HB),2,3-dihydroxybenzoic acid (2,3-DHB), 2,4-dihydroxybenzoic acid(2,4-DHB), 2,5-dihydroxybenzoic acid (2,5-DHB), 2,6-dihydroxybenzoicacid (2,6-DHB), 3,4-dihydroxybenzoic acid (3,4-DHB),3,5-dihydroxybenzoic acid (3,5-DHB), 2,3,4-trihydroxybenzoic acid(2,3,4-THB), 2,4,6-trihydroxybenzoic acid (2,4,6-THB),3,4,5-trihydroxybenzoic acid (3,4,5-THB), 4-hydroxyphenylacetic acid,2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid,4-aminobenzoic acid and combinations thereof. Due to theirwater-solubility, such taste potentiators may tend to release rapidlyfrom the compositions into which they are incorporated. As such, in someembodiments, water-soluble taste potentiators may be encapsulated by anencapsulant that delays the release of the potentiator(s), as providedabove.

In other embodiments, it may be desirable to increase the release of thetaste potentiator(s) from the composition. For instance, the tastepotentiator(s) included in the composition may have a slower releaserate than the active substance(s) selected for use in combinationtherewith. This difference in release rates may reduce the effectivenessof the taste potentiator(s). Accordingly, such taste potentiators may beencapsulated with an encapsulant that increases the rate of thepotentiator's release. Thereby, the release of the potentiator(s) andthe active(s) may substantially coincide during consumption.

Suitable encapsulants for use in increased release embodiments include,but are not limited to, cyclodextrins, sugar alcohols, starch, gumarabic, polyvinylalcohol, polyacrylic acid, gelatin, guar gum, fructoseand combinations thereof.

In some embodiments, as mentioned above, the taste potentiator(s) may besubstantially or completely insoluble in water. For example, thefollowing taste potentiators are substantially or completelywater-insoluble: citrus aurantium, vanilla oleoresin, water insolublesugar acids, water insoluble hydrolyzed vegetable proteins, waterinsoluble hydrolyzed animal proteins, water insoluble yeast extracts,insoluble nucleotides, sugarcane leaf essence and combinations thereof.Due to their poor solubility in water, such taste potentiators may tendto release slowly from the compositions. As such, in some embodiments,substantially or completely water-insoluble taste potentiators may beencapsulated by an encapsulant that increases the release of thepotentiator(s), as provided above.

In accordance with the above, the encapsulated taste potentiator mayinclude a taste potentiator and an encapsulant. The encapsulant may beselected based upon the desired release profile of the tastepotentiator. In some embodiments, the taste potentiator(s) may bepresent in amounts of about 0.01% to about 10% by weight of thecomposition, more specifically about 0.1% to about 2% by weight of thecomposition.

In some embodiments, the encapsulant may be present in amounts of about1% to about 95% by weight of the composition, more specifically about 5%to about 30% by weight of the composition.

In some embodiments, the encapsulated substance, i.e. encapsulated tastepotentiator(s) or active(s), may have a high tensile strength, such asat least about 6,500 psi. More specifically, the tensile strength may beabout 6,500 psi to about 200,000 psi. Such tensile strengths may besuitable for controlling the release of the taste potentiator(s) and/oractive substance(s) in a consistent manner over an extended period oftime. Tensile strengths of encapsulated substances are described in moredetail in U.S. Patent Publication No. 2005/0112236 A1, the contents ofwhich are incorporated by reference herein.

In some embodiments, the active substance(s) included in the potentiatorcompositions may be present in amounts of about 1% to about 95% byweight of the composition, more specifically about 5% to about 30% byweight of the composition.

The active substance(s) may be any component for which the perception isenhanced in some manner by the presence of one or more tastepotentiators. Suitable active substances include, but are not limitedto, compounds that provide flavor, sweetness, tartness, umami, kokumi,savory, saltiness, cooling, warmth or tingling. Other suitable activesinclude oral care agents, nutraceutical actives and pharmaceuticalactives. Combinations of active substances also may be employed.

Compounds that provide flavor (flavorings or flavor agents), which maybe used include those flavors known to the skilled artisan, such asnatural and artificial flavors. These flavorings may be chosen fromsynthetic flavor oils and flavoring aromatics and/or oils, oleoresinsand extracts derived from plants, leaves, flowers, fruits, and so forth,and combinations thereof. Nonlimiting representative flavor oils includespearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate),peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil,eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oilof sage, mace, oil of bitter almonds, and cassia oil. Also usefulflavorings are artificial, natural and synthetic fruit flavors such asvanilla, and citrus oils including lemon, orange, lime, grapefruit,yazu, sudachi, and fruit essences including apple, pear, peach, grape,blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon,apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry,tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.Other potential flavors include a milk flavor, a butter flavor, a cheeseflavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea orcoffee flavors, such as a green tea flavor, a oolong tea flavor, a teaflavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mintflavors, such as a peppermint flavor, a spearmint flavor, and a Japanesemint flavor; spicy flavors, such as an asafetida flavor, an ajowanflavor, an anise flavor, an angelica flavor, a fennel flavor, anallspice flavor, a cinnamon flavor, a chamomile flavor, a mustardflavor, a cardamom flavor, a caraway flavor, a cumin flavor, a cloveflavor, a pepper flavor, a coriander flavor, a sassafras flavor, asavory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniperberry flavor, a ginger flavor, a star anise flavor, a horseradishflavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicumflavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemaryflavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor;alcoholic flavors, such as a wine flavor, a whisky flavor, a brandyflavor, a rum flavor, a gin flavor, and a liqueur flavor; floralflavors; and vegetable flavors, such as an onion flavor, a garlicflavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroomflavor, and a tomato flavor. These flavoring agents may be used inliquid or solid form and may be used individually or in admixture.Commonly used flavors include mints such as peppermint, menthol,spearmint, artificial vanilla, cinnamon derivatives, and various fruitflavors, whether employed individually or in admixture. Flavors may alsoprovide breath freshening properties, particularly the mint flavors whenused in combination with cooling agents.

Other useful flavorings include aldehydes and esters such as cinnamylacetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate,eugenyl formate, p-methylamisol, and so forth may be used. Generally anyflavoring or food additive such as those described in Chemicals Used inFood Processing, publication 1274, pages 63-258, by the National Academyof Sciences, may be used. This publication is incorporated herein byreference.

Further examples of aldehyde flavorings include but are not limited toacetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde(licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e.,alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime),decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope,i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese),valeraldehyde (butter, cheese), citronellal (modifies, many types),decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9(citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde(berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde(cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal,i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and2-dodecenal (citrus, mandarin), cherry, grape, strawberry shortcake, andmixtures thereof.

In some embodiments, the flavor agent may be employed in either liquidform and/or dried form. When employed in the latter form, suitabledrying means such as spray drying the oil may be used. Alternatively,the flavor agent may be absorbed onto water soluble materials, such ascellulose, starch, sugar, maltodextrin, gum arabic and so forth or maybe encapsulated. The actual techniques for preparing such dried formsare well-known.

In some embodiments, the flavor agents may be used in many distinctphysical forms well-known in the art to provide an initial burst offlavor and/or a prolonged sensation of flavor. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

Compounds that provide sweetness (sweeteners or sweetening agents) mayinclude bulk sweeteners such as sugars, sugarless bulk sweeteners, orthe like, or mixtures thereof.

Suitable sugar sweeteners generally include mono-saccharides,di-saccharides and poly-saccharides such as but not limited to, sucrose(sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, lactose,mannose, galactose, fructose (levulose), invert sugar, fructo oligosaccharide syrups, partially hydrolyzed starch, corn syrup solids,isomaltulose and mixtures thereof.

Suitable sugarless bulk sweeteners include sugar alcohols (or polyols)such as, but not limited to, sorbitol, xylitol, mannitol, galactitol,maltitol, hydrogenated isomaltulose (ISOMALT), lactitol, erythritol,hydrogenated starch hydrolysate, stevia and mixtures thereof.

Suitable hydrogenated starch hydrolysates include those disclosed inU.S. Pat. No. 4,279,931 and various hydrogenated glucose syrups and/orpowders which contain sorbitol, maltitol, hydrogenated disaccharides,hydrogenated higher polysaccharides, or mixtures thereof. Hydrogenatedstarch hydrolysates are primarily prepared by the controlled catalytichydrogenation of corn syrups. The resulting hydrogenated starchhydrolysates are mixtures of monomeric, dimeric, and polymericsaccharides. The ratios of these different saccharides give differenthydrogenated starch hydrolysates different properties. Mixtures ofhydrogenated starch hydrolysates, such as LYCASIN®, a commerciallyavailable product manufactured by Roquette Freres of France, andHYSTAR®, a commercially available product manufactured by SPI Polyols,Inc. of New Castle, Del., are also useful.

In some embodiments, high-intensity sweeteners may be used. Withoutbeing limited to particular sweeteners, representative categories andexamples include:

(a) water-soluble sweetening agents such as dihydrochalcones, monellin,stevia, steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, andsugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritoland L-aminodicarboxylic acid aminoalkenoic acid ester amides, such asthose disclosed in U.S. Pat. No. 4,619,834, which disclosure isincorporated herein by reference, and mixtures thereof;

(b) water-soluble artificial sweeteners such as soluble saccharin salts,i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium,ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and mixtures thereof;

(c) dipeptide based sweeteners, such as L-aspartic acid derivedsweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame)and materials described in U.S. Pat. No. 3,492,131,L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), N—[N-(3,3-dimethylbutyl)-L-aspartyl]-L-phenylalanine1-methyl ester (Neotame), methyl esters of L-aspartyl-L-phenylglycerineand L-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cyclohexen)-alanine, and mixtures thereof;

(d) water-soluble sweeteners derived from naturally occurringwater-soluble sweeteners, such as chlorinated derivatives of ordinarysugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivativesof chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example,under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include butare not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside,or 4,1′-dichloro-4,1′-dideoxygalactosucrose;1′,6′-dichloro1′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro-4,6,1′,6′-tetradeoxygalacto-sucrose; and4,6,1′,6′-tetradeoxy-sucrose, and mixtures thereof;

(e) protein based sweeteners such as Thaumatococcus danielli (ThaumatinI and II) and talin;

(f) the sweetener monatin(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and itsderivatives; and

(g) the sweetener Lo han guo (sometimes also referred to as “Lo hankuo”).

The intense sweetening agents may be used in many distinct physicalforms well-known in the art to provide an initial burst of sweetnessand/or a prolonged sensation of sweetness. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

Compounds that provide tartness may include acidulants, such as aceticacid, adipic acid, ascorbic acid, butyric acid, citric acid, formicacid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malicacid, oxalic acid, succinic acid, tartaric acid and mixtures thereof.

Compounds that provide umami or savory flavor may include monosodiumglutamate (MSG), glutamic acid, glutamates, aspartate, free amino acids,IMP (disodium 5′-inosine monophosphate) and GMP (disodium 5′-guanosinemonophosphate), compounds that stimulate T1R1 and T1R3 receptors,mushroom flavor, fermented fish flavor, and muscle flavors, such asbeef, chicken, pork, ostrich, venison and buffalo.

Substances that impart kokumi may include a mixture selected from: (1)gelatin and tropomyosin and/or tropomyosin peptides; (2) gelatin andparamyosin; and (3) troponin and tropomyosin and/or tropomyosinpeptides, as disclosed in U.S. Pat. No. 5,679,397 to Kuroda et al.,referred to above.

Compounds that provide saltiness may include conventional salts, such assodium chloride, calcium chloride, potassium chloride, 1-lysine andcombinations thereof.

Compounds that provide a cooling sensation may include physiologicalcooling agents. A variety of well known cooling agents may be employed.For example, among the useful cooling agents are included xylitol,erythritol, dextrose, sorbitol, menthane, menthone, ketals, menthoneketals, menthone glycerol ketals, substituted p-menthanes, acycliccarboxamides, mono menthyl glutarate, substituted cyclohexanamides,substituted cyclohexane carboxamides, substituted ureas andsulfonamides, substituted menthanols, hydroxymethyl and hydroxymethylderivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylicacids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthylsalicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23),N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol,3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol,p-menthane-2,3-diol, p-menthane-3,8-diol,6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthylsuccinate and its alkaline earth metal salts, trimethylcyclohexanol,N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil,peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menthoxy)propan-1-ol,3-(1-menthoxy)butan-1-ol, 1-menthylacetic acid N-ethylamide,1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate,N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6nonadienamide, N,N-dimethyl menthyl succinamide, substitutedp-menthanes, substituted p-menthane-carboxamides,2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals,hereinafter “isopregol”); menthone glycerol ketals (FEMA 3807, tradenameFRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, tradenameFRESCOLAT® type ML), WS-30, WS-14, Eucalyptus extract(p-Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives),Menthol PG carbonate, Menthol EG carbonate, Menthol glyceryl ether,N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acidglycerol ester, Methyl-2-isopryl-bicyclo (2.2.1), Heptane-2-carboxamide;and Menthol methyl ether, and menthyl pyrrolidone carboxylate amongothers. These and other suitable cooling agents are further described inthe following U.S. patents, all of which are incorporated in theirentirety by reference hereto: U.S. Pat. Nos. 4,230,688; 4,032,661;4,459,425; 4,136,163; 5,266,592; 6,627,233.

Compounds that provide warmth (warming agents) may be selected from awide variety of compounds known to provide the sensory signal of warmingto the individual user. These compounds offer the perceived sensation ofwarmth, particularly in the oral cavity, and often enhance theperception of flavors, sweeteners and other organoleptic components.Useful warming agents include those having at least one allyl vinylcomponent, which may bind to oral receptors. Examples of suitablewarming agents include, but are not limited to: vanillyl alcoholn-butylether (TK-1000, supplied by Takasago Perfumery Company Ltd.,Tokyo, Japan); vanillyl alcohol n-propylether; vanillyl alcoholisopropylether; vanillyl alcohol isobutylether; vanillyl alcoholn-aminoether; vanillyl alcohol isoamylether; vanillyl alcoholn-hexylether; vanillyl alcohol methylether; vanillyl alcohol ethylether;gingerol; shogaol; paradol; zingerone; capsaicin; dihydrocapsaicin;nordihydrocapsaicin; homocapsaicin; homodihydrocapsaicin; ethanol;isopropyl alcohol; iso-amylalcohol; benzyl alcohol; glycerine;chloroform; eugenol; cinnamon oil; cinnamic aldehyde; phosphatederivatives thereof; and combinations thereof.

Compounds that provide a tingling sensation also are known and referredto as “tingling agents.” Tingling agents may be employed to provide atingling, stinging or numbing sensation to the user. Tingling agentsinclude, but are not limited to: Jambu Oleoresin or para cress(Spilanthes sp.), in which the active ingredient is Spilanthol; Japanesepepper extract (Zanthoxylum peperitum), including the ingredients knownas Saanshool-I, Saanshool-II and Sanshoamide; black pepper extract(piper nigrum), including the active ingredients chavicine and piperine;Echinacea extract; Northern Prickly Ash extract; and red pepperoleoresin. In some embodiments, alkylamides extracted from materialssuch as jambu or sanshool may be included. Additionally, in someembodiments, a sensation is created due to effervescence. Sucheffervescence is created by combining an alkaline material with anacidic material, either or both of which may be encapsulated. In someembodiments, an alkaline material may include alkali metal carbonates,alkali metal bicarbonates, alkaline earth metal carbonates, alkalineearth metal bicarbonates and mixtures thereof. In some embodiments, anacidic material may include acetic acid, adipic acid, ascorbic acid,butyric acid, citric acid, formic acid, fumaric acid, glyconic acid,lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid,tartaric acid and combinations thereof. Examples of “tingling” typesensates can be found in U.S. Pat. No. 6,780,443, the entire contents ofwhich are incorporated herein by reference for all purposes. Tinglingagents are described in U.S. Pat. No. 6,780,443 to Nakatsu et al., U.S.Pat. No. 5,407,665 to McLaughlin et al., U.S. Pat. No. 6,159,509 toJohnson et al. and U.S. Pat. No. 5,545,424 to Nakatsu et al., each ofwhich is incorporated by reference herein in its entirety.

Oral care agents that may be used include those actives known to theskilled artisan, such as, but not limited to, surfactants, breathfreshening agents, anti-microbial agents, antibacterial agents,anti-calculus agents, anti-plaque agents, oral malodor control agents,fluoride compounds, quaternary ammonium compounds, remineralizationagents and combinations thereof.

Suitable surfactants include, but are not limited to, salts of fattyacids selected from the group consisting of C₈-C₂₄, palmitoleic acid,oleic acid, eleosteric acid, butyric acid, caproic acid, caprylic acid,capric acid, lauric acid, myristic acid, palmitic acid, stearic acid,ricinoleic acid, arachidic acid, behenic acid, lignoceric acid, ceroticacid, sulfated butyl oleate, medium and long chain fatty acid esters,sodium oleate, salts of fumaric acid, potassium glomate, organic acidesters of mono- and diglycerides, stearyl monoglyceridyl citrate,succistearin, dioctyl sodium sulfosuccinate, glycerol tristearate,lecithin, hydroxylated lecithin, sodium lauryl sulfate, acetylatedmonoglycerides, succinylated monoglycerides, monoglyceride citrate,ethoxylated mono- and diglycerides, sorbitan monostearate, calciumstearyl-2-lactylate, sodium stearyl lactylate, lactylated fatty acidesters of glycerol and propylene glycerol, glycerol-lactoesters ofC₈-C₂₄ fatty acids, polyglycerol esters of C₈-C₂₄ fatty acids, propyleneglycol alginate, sucrose C₈-C₂₄ fatty acid esters, diacetyl tartaric andcitric acid esters of mono- and diglycerides, triacetin, sarcosinatesurfactants, isethionate surfactants, tautate surfactants, pluronics,polyethylene oxide condensates of alkyl phenols, products derived fromthe condensation of ethylene oxide with the reaction product ofpropylene oxide and ethylene diamine, ethylene oxide condensates ofaliphatic alcohols, long chain tertiary amine oxides, long chaintertiary phosphine oxides, long chain dialkyl sulfoxides, andcombinations thereof.

Suitable antibacterial agents include, but are not limited to,chlorhexidine, alexidine, quaternary ammonium salts, benzethoniumchloride, cetyl pyridinium chloride,2,4,4′-trichloro-2′-hydroxy-diphenyl ether (triclosan) and combinationsthereof.

Suitable fluoride compounds include, but are not limited to, sodiumfluoride, sodium monofluorophosphate, stannous fluoride and combinationsthereof.

Suitable anti-calculus agents include, but are not limited to,pyrophosphates, triphosphates, polyphosphates, polyphosphonates,dialkali metal pyrophosphate salt, tetra alkali polyphosphate salt,tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodiumtripolyphosphate and combinations thereof.

Suitable anti-microbial agents include, but are not limited to,cetylpyridinium chloride, zinc compounds, copper compounds andcombinations thereof.

Suitable remineralization agents include, but are not limited to caseinphosphopeptide-amorphous calcium phosphate, caseinphosphoprotein-calcium phosphate complex, caseinphosphopeptide-stabilized calcium phosphate, and combinations thereof.

Other oral care actives known to those skilled in the art are consideredwell within the scope of the present invention.

Pharmaceutical actives include drugs or medicaments, breath fresheners,vitamins and other dietary supplements, minerals, caffeine, nicotine,fruit juices, and the like, and mixtures thereof. Examples of usefuldrugs include ace-inhibitors, antianginal drugs, anti-arrhythmias,anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics,anti-convulsants, anti-depressants, anti-diabetic agents, anti-diarrheapreparations, antidotes, anti-histamines, anti-hypertensive drugs,anti-inflammatory agents, anti-lipid agents, anti-manics,anti-nauseants, anti-stroke agents, anti-thyroid preparations,anti-tumor drugs, anti-viral agents, acne drugs, alkaloids, amino acidpreparations, anti-tussives, anti-uricemic drugs, anti-viral drugs,anabolic preparations, systemic and non-systemic anti-infective agents,anti-neoplastics, anti-parkinsonian agents, anti-rheumatic agents,appetite stimulants, biological response modifiers, blood modifiers,bone metabolism regulators, cardiovascular agents, central nervoussystem stimulates, cholinesterase inhibitors, contraceptives,decongestants, dietary supplements, dopamine receptor agonists,endometriosis management agents, enzymes, erectile dysfunction therapiessuch as sildenafil citrate, which is currently marketed as Viagra®,fertility agents, gastrointestinal agents, homeopathic remedies,hormones, hypercalcemia and hypocalcemia management agents,immunomodulators, immunosuppressives, migraine preparations, motionsickness treatments, muscle relaxants, obesity management agents,osteoporosis preparations, oxytocics, parasympatholytics,parasympathomimetics, prostaglandins, psychotherapeutic agents,respiratory agents, sedatives, smoking cessation aids such asbromocryptine or nicotine, sympatholytics, tremor preparations, urinarytract agents, vasodilators, laxatives, antacids, ion exchange resins,anti-pyretics, appetite suppressants, expectorants, anti-anxiety agents,anti-ulcer agents, anti-inflammatory substances, coronary dilators,cerebral dilators, peripheral vasodilators, psycho-tropics, stimulants,anti-hypertensive drugs, vasoconstrictors, migraine treatments,antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs,anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics,anti-nauseants, anti-convulsants, neuromuscular drugs, hyper- andhypo-glycemic agents, thyroid and anti-thyroid preparations, diuretics,anti-spasmodics, terine relaxants, anti-obesity drugs, erythropoieticdrugs, anti-asthmatics, cough suppressants, mucolytics, DNA and geneticmodifying drugs, and combinations thereof.

In some embodiments, a mixture of at least one active substance and atleast one taste potentiator is encapsulated, rather than encapsulatingthe taste potentiator or the active substance alone. Similar to above,the encapsulant may be selected to delay or increase the rate of releaseof the mixture of components. Any of the encapsulants described abovemay be employed.

For example, in some embodiments, the active substance(s) may be atleast one intense sweetener. The intense sweetener(s) may be mixed withat least one taste potentiator, which is selected to increase the sweettaste of the intense sweetener(s). This mixture of components may thenbe encapsulated. Examples of suitable intense sweeteners include, butare not limited to, neotame, aspartame, Acesulfame-K, sucralose,saccharin and combinations thereof.

In embodiments including an encapsulated mixture of active(s) andpotentiator(s), the active substance(s) may be present in amounts ofabout 1% to about 95% by weight of the composition, more specificallyabout 5% to about 30% by weight. The taste potentiator(s) may be presentin amounts of about 0.01% to about 12% by weight of the composition,more specifically about 0.1% to about 5% by weight. The encapsulant maybe present in amounts of about 1% to about 95% by weight of thecomposition, more specifically about 10% to about 60% by weight.

As mentioned above, some embodiments may include a mixture of at leastone encapsulated taste potentiator and at least one taste potentiator inits free form. The encapsulated and unencapsulated taste potentiatorsmay be the same or different. The encapsulated taste potentiator(s) maybe encapsulated by any of the materials described above. The mixture ofencapsulated and unencapsulated taste potentiators may be combined withone or more active substances to provide a potentiator composition.

Some other embodiments provide compositions that modulate the activityof taste receptor cells in a mammal. Such compositions may include atleast one active substance and at least one taste potentiator, asdescribed above. These components may be encapsulated or unencapsulated,also as described above. The taste potentiator(s) may modulate theactivity of taste receptor cells upon consumption of the composition.More specifically, taste is perceived through sensory cells located inthe taste buds. Different signaling mechanisms sense the primary tastesof salty, sour, sweet, bitter and umami. Eventually a nerve impulse istriggered in the brain that is sensed as one of these primary tastes.

Taste potentiators function by modulating the activity of taste receptorcells at some point in this taste signaling pathway. For instance, insome cases, taste potentiators may bind to taste receptors, such as, forexample, sweet taste receptors, which thereby enhances the perception ofthe sweet taste. In other embodiments, for example, taste potentiatorsmay block taste receptors, such as, for example bitter receptors, whichsuppresses the perception of a bitter taste and thereby enhances theperception of a sweet taste. Taste potentiator(s), therefore, modulatethe activity of taste receptor cells in mammals, which thereby enhancesthe perception of a given taste. This activity may enhance theperception of an active substance contained in the composition whenconsumed in conjunction with a taste potentiator.

Edible Orally Delivered Products

In some embodiments, the potentiator compositions may reside in anorally delivered product including at least one active substance and atleast one taste potentiator.

The orally delivered product may be a foodstuff, pharmaceutical orpersonal care product. Preferred foodstuffs include confectionery,especially chocolates, hard boilings and other sugar-based candies,jellies, soft candies, edible films, lozenges, pressed tablets, cerealbars, chewing gum, and the like. Pharmaceuticals may be delivered in theform of a tablet, capsule, solution, tincture, linctus or syrup.Confectionery and solid pharmaceutical delivery forms optionally can becoated. Exemplary personal products include toothpaste, mouth spray, andmouthwash.

In some embodiments, the orally delivered product may be a frozen orrefrigerated/perishable product. Such frozen or refrigerated foodstuffsmay include, but are not limited to, frozen desserts, frozenconfections, yogurts, puddings, frozen baked goods and whipped toppings.

In still other embodiments, sweetened orally delivered products mayinclude jams, jellies, peanut butter, baked goods, syrups, toppings, andsweet and salty snacks, such as sweetened roasted nuts, kettle corn,barbeque potato snacks, and the like.

In some embodiments, the orally delivered product may include aconfectionery base or gum base and any of the potentiator compositionsdescribed herein. In some embodiments, some or all of the active and/orthe taste potentiator may be employed in a free form (e.g.,unencapsulated). Alternatively, the product may include some or all ofthe active and/or the taste potentiator in an encapsulated form. As afurther alternative, the product may include some of the active and/orthe taste potentiator in a free form and some of the active and/or thetaste potentiator in an encapsulated form. In some embodiments, theproduct may include two or more potentiator compositions.

In some embodiments, the potentiator composition used in the orallydelivered product may be a sweetener potentiator composition including3-HB and/or 2,4-DHB. As mentioned above, 3-HB and 2,4-DHB actsynergistically with one another to enhance the sweetness of orallydelivered products into which the potentiators are incorporated.

For beverages and confectionery products, the concentration of 3-HB, ascalculated in the form of the free acid, generally may be up to 1500 ppmin the orally delivered product, more specifically in the range from 100to 1500 ppm, even more specifically in the range from 200 to 1000 ppm,yet more specifically in the range from 300 to 800 ppm and mostspecifically in the range from 400 to 600 ppm.

For beverages and confectionery products, the concentration of 2,4-DHB,as calculated in the form of the free acid, generally may be up to 1500ppm in the product, more specifically in the range from 100 to 1500 ppm,even more specifically in the range from 200 to 1000 ppm, yet morespecifically in the range from 300 to 800 ppm and most specifically inthe range from 400 to 600 ppm.

In general, the combined concentration of 3-HB and 2,4-DHB may be nomore than 1500 ppm in beverages and confectioneries.

For chewing gums, the concentration of 3-HB and/or 2,4-DHB, ascalculated in the form of the free acid, generally may be up to 5000 ppmin the product, more specifically in the range from 100 to 5000 ppm,even more specifically in the range from 1000 to 5000 ppm, yet morespecifically in the range from 2000 to 5000 ppm and most specifically inthe range from 3000 to 5000 ppm.

Of course, the required concentrations will depend upon the nature ofthe orally delivered product to be sweetened, the level of sweetnessrequired, the nature of the sweetener(s) in the product and the degreeof enhancement required.

Confectionery Compositions

When the orally delivery product is a confectionery composition, theproduct may be a comestible selected from forms such as, but not limitedto, hard candy, soft candy, center-fill candy, cotton candy, pressedtablets, edible film, lozenges, and the like.

Confectionery compositions may include a confectionery base and any ofthe potentiator compositions described above, which may include at leastone active substance and at least one taste potentiator. Theconfectionery compositions also may include a variety of optionaladditives, as provided in more detail below. Upon consumption, thecomposition containing the active(s) and the taste potentiator(s)releases from the confection and provides an enhanced perception of theactive(s) contained therein.

For example, in some embodiments, the active substance may be at leastone sweetener, such as, a sugar sweetener, sugarless bulk sweetener,intense sweetener or any combination thereof. In general, the activesubstance(s) may be present in amounts of about 0.0001% to about 75% byweight of the confectionery composition. In some embodiments, whichinclude actives other than intense sweeteners, the active substance(s)may be present in amounts of about 25% to about 75% by weight of theconfectionery composition. The taste potentiator(s) may be present inamounts of about 0.01% to about 10% by weight of the confectionerycomposition.

Some embodiments are directed to a comestible in the form of a lozengeor candy, also commonly referred to as confectioneries. Suchconfectionery compositions may include a confectionery base includingbulk sweeteners such as sugars and sugarless bulk sweeteners, or thelike, or mixtures thereof. Bulk sweeteners generally are present inamounts of about 0.05% to about 99% by weight of the composition.

A variety of traditional ingredients also may be included in theconfectioneries in effective amounts such as coloring agents,antioxidants, preservatives, sweeteners, and the like. Coloring agentsmay be used in amounts effective to produce the desired color. Thecoloring agents may include pigments which may be incorporated inamounts up to about 6%, by weight of the composition. For example,titanium dioxide may be incorporated in amounts up to about 2%, andpreferably less than about 1%, by weight of the composition. Thecolorants may also include natural food colors and dyes suitable forfood, drug and cosmetic applications. These colorants are known as F.D.&C. dyes and lakes. The materials acceptable for the foregoing uses arepreferably water-soluble. Illustrative nonlimiting examples include theindigoid dye known as F.D.& C. Blue No. 2, which is the disodium salt of5,5-indigotindisulfonic acid. Similarly, the dye known as F.D.& C. GreenNo. 1 comprises a triphenylmethane dye and is the monosodium salt of4-[4-(N-ethyl-p-sulfoniumbenzylamino)diphenylmethylene]-[1-(N-ethyl-N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine].A full recitation of all F.D.& C. colorants and their correspondingchemical structures may be found in the Kirk-Othmer Encyclopedia ofChemical Technology, 3rd Edition, in volume 5 at pages 857-884, whichtext is incorporated herein by reference.

Lubricants also may be added in some embodiments to improve thesmoothness of the comestible, such as, for example hard candyembodiments. Smoothness also is a characteristic that leads to anincreased perception of hydration upon consumption. Suitable lubricantsinclude, but are not limited to, fats, oils, aloe vera, pectin andcombinations thereof.

Similarly, in some embodiments, the comestible may have smooth edges. Insuch embodiments, the comestible may have any shape, such as square,circular or diamond-shaped, however, the edges are rounded to provide asmooth comestible. Another manner of lending smoothness to thecomestibles is to deposit the comestible composition into moulds duringthe manufacturing process. Accordingly, in some embodiments, thecomestible is deposited, as described in more detail below.

In some embodiments, the confectionery composition may further include asweetener selected from Lo han guo, stevia, monatin and combinationsthereof.

Other conventional additives known to one having ordinary skill in theart also may be used in the confectionery compositions.

In some embodiments, confectionery compositions may be produced by batchprocesses. Such confections may be prepared using conventional apparatussuch as fire cookers, cooking extruders, and/or vacuum cookers. In someembodiments, the bulk sweetener (sugar or sugar free) and a solvent(e.g., water), are combined in a mixing vessel to form a slurry. Theslurry is heated to about 70° C. to 120° C. to dissolve any sweetenercrystals or particles and to form an aqueous solution. Once dissolved,heat and vacuum are applied to cook the batch and boil off water until aresidual moisture of less than about 4% is achieved. The batch changesfrom a crystalline to an amorphous, or glassy, phase. The potentiatorcomposition then may be admixed in the batch by mechanical mixingoperations, along with any other optional additives, such as coloringagents, flavorants, and the like. The batch is then cooled to about 50°C. to 10° C. to attain a semi-solid or plastic-like consistency.

The optimum mixing required to uniformly mix the actives, potentiators,and other additives during manufacturing of hard confectionery isdetermined by the time needed to obtain a uniform distribution of thematerials. Normally, mixing times of from four to ten minutes have beenfound to be acceptable. Once the candy mass has been properly tempered,it may be cut into workable regions or formed into desired shapes havingthe correct weight and dimensions. A variety of forming techniques maybe utilized depending upon the shape and size of the final productdesired. Once the desired shapes are formed, cool air is applied toallow the comestibles to set uniformly, after which they are wrapped andpackaged.

Alternatively, various continuous cooking processes utilizing thin filmevaporators and injection ports for incorporation of ingredientsincluding the potentiator compositions are known in the art and may beused as well.

The apparatus useful in accordance with some embodiments comprisecooking and mixing apparatus well known in the confectionerymanufacturing arts, and selection of specific apparatus will be apparentto one skilled in the art.

Additionally, in some embodiments, various confectionery configurationswith multiple regions may be employed. These configurations may include,but are not limited to, liquid center-fill, powder center-fill, hardcoated, soft coated, laminated, layered and enrobed. In someembodiments, the potentiator composition may be included in one regionor in multiple regions of the product.

Soft Confectionery Compositions

In some embodiments, the orally delivered product may be in the form ofvarious soft confectionery formats. Soft confectionery formats mayinclude, but are not limited to, nougat, caramel, taffy, gummies andjellies.

Soft confectionery compositions may include a confectionery base and anyof the potentiator compositions described above, which may include atleast one active substance and at least one taste potentiator. The softconfectionery compositions also may include a variety of optionaladditives, such as any of the additives set forth above in the sectiondescribing confectionery compositions. Upon consumption, the compositioncontaining the active(s) and the taste potentiator(s) releases from thesoft confection and provides an enhanced perception of the active(s)contained therein.

For example, in some embodiments, the active substance may be at leastone sweetener, such as, a sugar sweetener, sugarless bulk sweetener,intense sweetener or any combination thereof. In general, the activesubstance(s) may be present in amounts of about 0.0001% to about 75% byweight of the soft confectionery composition. In some embodiments, whichinclude actives other than intense sweeteners, the active substance(s)may be present in amounts of about 25% to about 75% by weight of thesoft confectionery composition. The taste potentiator(s) may be presentin amounts of about 0.01% to about 10% by weight of the softconfectionery composition.

Some soft confectionery compositions include nougat compositions, whichmay include two principal components, a high-boiled candy and a frappe.By way of example, egg albumen or substitute thereof is combined withwater and whisked to form a light foam. Sugar and glucose are added towater and boiled typically at temperatures of from about 130° C. to 140°C. and the resulting boiled product is poured into a mixing machine andbeaten until creamy. The beaten albumen and flavoring agent are combinedwith the creamy product and the combination is thereafter thoroughlymixed.

In some embodiments, a caramel composition may include sugar (or sugarsubstitute), corn syrup (or polyol syrup), partially hydrogenated fat,milk solids, water, butter, flavors, emulsifiers, and salt. To preparethe caramel, the sugar/sugar substitute, corn syrup/polyol syrup, andwater may be mixed together and dissolved over heat. Then, the milksolids may be mixed in to the mass to form a homogeneous mixture. Next,the minor ingredients may be mixed in with low heat. The heat then maybe increased to boiling. Once sufficient water is removed andcolor/flavor developed, the mass may be cooled somewhat and temperaturesensitive ingredients (including some potentiators) may be mixed inprior to discharging and forming/shaping/wrapping the finished product.

In some embodiments, a taffy composition may include sugar (or sugarsubstitute), corn syrup (or polyol syrup), partially hydrogenated fat,water, flavors, emulsifiers, and salt. The process for preparing taffycan be similar to that for caramel and, optionally, the final taffy massmay be pulled to develop its desired texture.

In some embodiments, a gummi composition may include sugar (or sugarsubstitute), corn syrup (or polyol syrup), gelatin (or suitablehydrocolloid), flavor, color, and optionally acid. The gummi may beprepared by hydrating the gelatin or suitable hydrocolloid, heating thesugar/corn syrup (sugar substitute/polyol syrup) and combining the twocomponents with heat. Once the combined mixture reaches its finaltemperature or suitable sugar solids level, components such as flavor,color, and the like may be incorporated into the mixture and then pouredinto molds prior to cooling, wrapping, and finishing. Various surfacetreatments such as applications of wax or fat can be applied to decreasesticking.

In some embodiments, a jelly composition may include a starch-basedjelly or a pectin-based jelly. As with gummis, jelly products may beproduced by hydrating the hydrocolloid and combining the hydratedmixture with a cooked syrup component. The mixture then may be cooked toa final moisture content and minor components may be incorporated. Aswith gummis, jelly candies may be poured into molds such as starchmolds. As with gummis, surface treatments, such as fats or waxes, may beapplied. Additionally, jelly candies may have dry surface treatments,such as applications of sanding sugar, acid, non-pareils, and the like.

Additionally, in some embodiments, various soft confectioneryconfigurations with multiple regions may be employed. Theseconfigurations may include, but are not limited to, liquid center-fill,powder center-fill, hard coated, soft coated, laminated, layered andenrobed. In some embodiments, the potentiator composition may beincluded in one region or in multiple regions of the product.

Chewing Gum Compositions

Some embodiments provide chewing gum compositions for delivery of thepotentiator compositions described above. Such chewing gum compositionsmay include a gum base and any of the potentiator compositions describedabove, which may include at least one active substance and at least onetaste potentiator. The chewing gum compositions also may include avariety of optional additives, as provided in more detail below. Uponconsumption, the composition containing the active(s) and the tastepotentiator(s) releases from the chewing gum and provides an enhancedperception of the active(s) contained therein.

As described in detail above, in some embodiments, the potentiatorcomposition generally includes at least one active substance and atleast one taste potentiator. In some embodiments, the tastepotentiator(s) and/or active(s) may be encapsulated, as described above,or a mixture of the active(s) and taste potentiator(s) may beencapsulated. These components may be selected from any of thosedescribed above. For example, in some embodiments, the active substancemay be at least one sweetener, such as, a sugar sweetener, sugarlessbulk sweetener, intense sweetener or any combination thereof. Ingeneral, the active substance(s) may be present in amounts of about0.0001% to about 75% by weight of the chewing gum composition. In someembodiments, which include actives other than intense sweeteners, theactive substance(s) may be present in amounts of about 25% to about 75%by weight of the chewing gum composition. The taste potentiator(s) maybe present in amounts of about 0.01% to about 10% by weight of thechewing gum composition.

In some embodiments, the chewing gum composition may include multipletaste potentiators. The taste potentiators may be encapsulated orunencapsulated and may be the same or different. In some embodiments,the multiple taste potentiators may be different. Some chewing gumcompositions, for instance, may include one or more taste potentiatorsthat are encapsulated in combination with one or more different tastepotentiators that are unencapsulated. In some embodiments, two differentencapsulated taste potentiators may be used in a chewing gumcomposition. Alternatively, in some other embodiments, the chewing gumcomposition may include a combination of the same taste potentiator inits encapsulated and free forms.

The chewing gum composition also may include a gum base. The gum basemay include any component known in the chewing gum art. Such componentsmay be water soluble, water-insoluble or a combination thereof. Forexample, the gum base may include elastomers, bulking agents, waxes,elastomer solvents, emulsifiers, plasticizers, fillers and mixturesthereof.

The elastomers (rubbers) employed in the gum base will vary greatlydepending upon various factors such as the type of gum base desired, theconsistency of gum composition desired and the other components used inthe composition to make the final chewing gum product. The elastomer maybe any water-insoluble polymer known in the art, and includes those gumpolymers utilized for chewing gums and bubble gums. Illustrativeexamples of suitable polymers in gum bases include both natural andsynthetic elastomers. For example, those polymers which are suitable ingum base compositions include, without limitation, natural substances(of vegetable origin) such as chicle, natural rubber, crown gum,nispero, rosidinha, jelutong, perillo, niger gutta, tunu, balata,guttapercha, lechi capsi, sorva, gutta kay, and the like, and mixturesthereof. Examples of synthetic elastomers include, without limitation,styrene-butadiene copolymers (SBR), polyisobutylene,isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and thelike, and mixtures thereof.

The amount of elastomer employed in the gum base may vary depending uponvarious factors such as the type of gum base used, the consistency ofthe gum composition desired and the other components used in thecomposition to make the final chewing gum product. In general, theelastomer will be present in the gum base in an amount from about 10% toabout 60% by weight, desirably from about 35% to about 40% by weight.

In some embodiments, the gum base may include wax. It softens thepolymeric elastomer mixture and improves the elasticity of the gum base.When present, the waxes employed will have a melting point below about60° C., and preferably between about 45° C. and about 55° C. The lowmelting wax may be a paraffin wax. The wax may be present in the gumbase in an amount from about 6% to about 10%, and preferably from about7% to about 9.5%, by weight of the gum base.

In addition to the low melting point waxes, waxes having a highermelting point may be used in the gum base in amounts up to about 5%, byweight of the gum base. Such high melting waxes include beeswax,vegetable wax, candelilla wax, carnuba wax, most petroleum waxes, andthe like, and mixtures thereof.

In addition to the components set out above, the gum base may include avariety of other ingredients, such as components selected from elastomersolvents, emulsifiers, plasticizers, fillers, and mixtures thereof.

The gum base may contain elastomer solvents to aid in softening theelastomer component. Such elastomer solvents may include those elastomersolvents known in the art, for example, terpinene resins such aspolymers of alpha-pinene or beta-pinene, methyl, glycerol andpentaerythritol esters of rosins and modified rosins and gums such ashydrogenated, dimerized and polymerized rosins, and mixtures thereof.Examples of elastomer solvents suitable for use herein may include thepentaerythritol ester of partially hydrogenated wood and gum rosin, thepentaerythritol ester of wood and gum rosin, the glycerol ester of woodrosin, the glycerol ester of partially dimerized wood and gum rosin, theglycerol ester of polymerized wood and gum rosin, the glycerol ester oftall oil rosin, the glycerol ester of wood and gum rosin and thepartially hydrogenated wood and gum rosin and the partially hydrogenatedmethyl ester of wood and rosin, and the like, and mixtures thereof. Theelastomer solvent may be employed in the gum base in amounts from about2% to about 15%, and preferably from about 7% to about 11%, by weight ofthe gum base.

The gum base may also include emulsifiers which aid in dispersing theimmiscible components into a single stable system. The emulsifiersuseful in this invention include glyceryl monostearate, lecithin, fattyacid monoglycerides, diglycerides, propylene glycol monostearate, andthe like, and mixtures thereof. The emulsifier may be employed inamounts from about 2% to about 15%, and more specifically, from about 7%to about 11%, by weight of the gum base.

The gum base may also include plasticizers or softeners to provide avariety of desirable textures and consistency properties. Because of thelow molecular weight of these ingredients, the plasticizers andsofteners are able to penetrate the fundamental structure of the gumbase making it plastic and less viscous. Useful plasticizers andsofteners include lanolin, palmitic acid, oleic acid, stearic acid,sodium stearate, potassium stearate, glyceryl triacetate, glyceryllecithin, glyceryl monostearate, propylene glycol monostearate,acetylated monoglyceride, glycerine, and the like, and mixtures thereof.Waxes, for example, natural and synthetic waxes, hydrogenated vegetableoils, petroleum waxes such as polyurethane waxes, polyethylene waxes,paraffin waxes, microcrystalline waxes, fatty waxes, sorbitanmonostearate, tallow, propylene glycol, mixtures thereof, and the like,may also be incorporated into the gum base. The plasticizers andsofteners are generally employed in the gum base in amounts up to about20% by weight of the gum base, and more specifically in amounts fromabout 9% to about 17%, by weight of the gum base.

Plasticizers also include hydrogenated vegetable oils, such as soybeanoil and cottonseed oils, which may be employed alone or in combination.These plasticizers provide the gum base with good texture and soft chewcharacteristics. These plasticizers and softeners are generally employedin amounts from about 5% to about 14%, and more specifically in amountsfrom about 5% to about 13.5%, by weight of the gum base.

Anhydrous glycerin may also be employed as a softening agent, such asthe commercially available United States Pharmacopeia (USP) grade.Glycerin is a syrupy liquid with a sweet warm taste and has a sweetnessof about 60% of that of cane sugar. Because glycerin is hygroscopic, theanhydrous glycerin may be maintained under anhydrous conditionsthroughout the preparation of the chewing gum composition.

In some embodiments, the gum base may also include effective amounts ofbulking agents such as mineral adjuvants which may serve as fillers andtextural agents. Useful mineral adjuvants include calcium carbonate,magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate,talc, tricalcium phosphate, dicalcium phosphate, calcium sulfate and thelike, and mixtures thereof. These fillers or adjuvants may be used inthe gum base compositions in various amounts. Preferably the amount offiller, when used, will be present in an amount from about 15% to about40%, and desirably from about 20% to about 30%, by weight of the gumbase.

A variety of traditional ingredients may be optionally included in thegum base in effective amounts such as flavor agents and coloring agents,antioxidants, preservatives, and the like. For example, titanium dioxideand other dyes suitable for food, drug and cosmetic applications, knownas F. D. & C. dyes, may be utilized. An anti-oxidant such as butylatedhydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate,vitamin E and mixtures thereof, may also be included. Other conventionalchewing gum additives known to one having ordinary skill in the chewinggum art may also be used in the gum base.

The chewing gum compositions may include amounts of conventionaladditives selected from the group consisting of sweetening agents,plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents(carriers, extenders, bulk sweeteners), mineral adjuvants, flavor agentsand coloring agents, antioxidants, acidulants, thickeners, medicaments,oral care actives, such as remineralization agents, antimicrobials andtooth whitening agents, as described in assignee's co-pending U.S.patent application Ser. No. 10/901,511, filed on Jul. 29, 2004 andentitled “Tooth Whitening Compositions and Delivery Systems Therefor,”which is incorporated herein by reference in its entirety, and the like,and mixtures thereof. Some of these additives may serve more than onepurpose. For example, in sugarless gum compositions, a sweetener, suchas maltitol or other sugar alcohol, may also function as a bulkingagent.

Bulk sweeteners include sugars, sugarless bulk sweeteners, or the like,or mixtures thereof. Bulk sweeteners generally are present in amounts ofabout 5% to about 99% by weight of the chewing gum composition. Suitablesugar sweeteners and sugarless bulk sweeteners, as well as intensesweeteners are provided above in the description of the potentiatorcompositions.

In general, an effective amount of intense sweetener may be utilized toprovide the level of sweetness desired, and this amount may vary withthe sweetener selected. The intense sweetener may be present in amountsfrom about 0.001% to about 3%, by weight of the chewing gum composition,depending upon the sweetener or combination of sweeteners used. Theexact range of amounts for each type of sweetener may be selected bythose skilled in the art.

In some embodiments, the chewing gum composition may include a sweetenerselected from Lo han guo, stevia, monatin and combinations thereof.

Any of the flavor agents discussed above as being suitable for use inthe potentiator compositions also may be used in the chewing gumcompositions. In chewing gum compositions, flavor agents generally maybe present in amounts from about 0.02% to about 5%, and morespecifically from about 0.1% to about 4%, and even more specifically,from about 0.8% to about 3%, by weight of the composition.

Coloring agents may be used in amounts effective to produce the desiredcolor. The coloring agents may include pigments which may beincorporated in amounts up to about 6%, by weight of the composition.For example, titanium dioxide may be incorporated in amounts up to about2%, and preferably less than about 1%, by weight of the composition. Thecolorants may also include natural food colors and dyes suitable forfood, drug and cosmetic applications. Suitable coloring agents are setforth above in the description of confectionery compositions.

The plasticizers, softening agents, mineral adjuvants, waxes andantioxidants discussed above, as being suitable for use in the gum base,may also be used in the chewing gum composition. Examples of otherconventional additives which may be used include emulsifiers, such aslecithin and glyceryl monostearate, thickeners, used alone or incombination with other softeners, such as methyl cellulose, alginates,carrageenan, xanthan gum, gelatin, carob, tragacanth, locust bean, andcarboxy methyl cellulose, acidulants such as malic acid, adipic acid,citric acid, tartaric acid, fumaric acid, and mixtures thereof, andfillers, such as those discussed above under the category of mineraladjuvants.

Other conventional gum additives known to one having ordinary skill inthe chewing gum art also may be used in the chewing gum compositions.

In some embodiments, the potentiator composition included in the chewinggum composition may include at least one active substance having a firstsolubility and at least one taste potentiator having a secondsolubility. The first and second solubilities may be substantiallysimilar or different and may be selected to provide a controlled-releaseprofile to the chewing gum composition. In particular, the selectedsolubilities may provide one of the following release profiles:simultaneous release, sequential release or partially overlappingrelease.

Some embodiments extend to methods of preparing a chewing gum product.The products may be prepared using standard techniques and equipmentknown to those skilled in the art. The apparatus useful in accordancewith the embodiments described herein includes mixing and heatingapparatus well known in the chewing gum manufacturing arts, andtherefore the selection of the specific apparatus will be apparent tothe artisan. For general chewing gum preparation processes see U.S. Pat.Nos. 4,271,197 to Hopkins et al, 4,352,822 to Cherukuri et al and4,497,832 to Cherukuri et al, each of which is incorporated herein byreference in its entirety.

More specifically, in accordance with some embodiments, at least oneencapsulant and at least one taste potentiator may be mixed to form adispersion of the components. In particular, the encapsulant(s) may bemelted at elevated temperatures in a high shear mixer. Thepotentiator(s) may be added to the molten encapsulant and mixed underhigh shear to completely disperse the components. The components may bemixed at elevated temperatures of about 50-150° C. The resulting mixtureof components may be cooled. A plurality of encapsulated tastepotentiator particles subsequently may be formed from the mixture. Theparticles may be formed to an appropriate size as desired, generallyfrom an average particle size range of about 50 μm to about 800 μm. Thismay be accomplished by any suitable means such as chopping, pulverizing,milling or grinding the particles.

Alternatively, the encapsulated particles may be prepared by spraydrying methods. More specifically, the encapsulant(s) may be dissolvedin water. In some embodiments, this solution may be prepared in anagitated vessel. The taste potentiator(s) then may be dispersed in thesolution. The solution, or suspension, may be spray dried using a spraydryer fitted with an air atomized nozzle at elevated temperatures toform the encapsulated particles.

In other embodiments, the encapsulated particles may be prepared by anysuitable spray coating method as known in the art. One suitable processis the Wurster process. This process provides a method for encapsulatingindividual particulate materials. First, the particles to beencapsulated are suspended in a fluidizing air stream, which provides agenerally cyclic flow in front of a spray nozzle. The spray nozzlesprays an atomized flow of the coating solution, which may include theencapsulant(s) and a suitable solvent. The atomized coating solutioncollides with the particles as they are carried away from the nozzle toprovide a particle coating with the coating solution. The temperature ofthe fluidizing air stream, which also serves to suspend the particles tobe coated, may be adjusted to evaporate the solvent shortly after thecoating solution contacts the particles. This serves to solidify thecoating on the particles, resulting in the desired encapsulatedparticle.

In some embodiments, at least one active substance may be combined inthe first step of the process along with the encapsulant(s) and thetaste potentiator(s) to form a dispersion of all the components. Theactive substance(s) thereby may be encapsulated with the tastepotentiator(s) to form an encapsulated mixture of the components.

Once the encapsulated particles are obtained, they may be added to achewing gum composition. Such encapsulated particles also may be addedto confectionery compositions to prepare any of the confectioneryproducts described above. The chewing gum composition may be preparedusing standard techniques and equipment, as described above. Theencapsulated particles may be added to the chewing gum composition toenhance the perception of at least one active substance containedtherein, which may be any of the actives described above. Once theencapsulated particles are mixed into the chewing gum composition,individual chewing gum pieces may be formed using standard techniquesknown in the chewing gum art. For instance, chewing gum pieces may beprepared in the form of a slab, pellet, stick, center-fill gum,deposited, compressed chewing gum or any other suitable format.

For instance, center-fill chewing gum embodiments may include acenter-fill region, which may be a liquid or powder or other solid, anda gum region. Some embodiments also may include an outer gum coating orshell, which typically provides a crunchiness to the piece wheninitially chewed. The outer coating or shell may at least partiallysurround the gum region. The potentiator compositions described abovemay be incorporated into any of the regions of the center-fill chewinggum, i.e., the center-fill region, gum region and/or outer coating ofthe gum. Alternatively, the taste potentiator(s) may be incorporatedinto one region while the active substance(s) is incorporated into adifferent region of the center-fill gum. Upon consumption, thetaste-potentiator(s) and active(s) may release from the differentregions and combine as the gum is chewed. Center-fill chewing gums andmethods of preparing same are more fully described in assignee'sco-pending U.S. patent application Ser. No. 10/925,822, filed on Aug.24, 2004 and assignee's co-pending U.S. patent application Ser. No.11/210,954, filed on Aug. 24, 2005, both entitled “Liquid-Filled ChewingGum Composition,” the contents both of which are incorporated herein byreference.

Some other chewing gum embodiments may be in a compressed gum format,such as, for example, a pressed tablet gum. Such embodiments may includea particulate chewing gum base, which may include a compressible gumbase composition and a tableting powder, and any of the potentiatorcompositions described above. In such embodiments, the potentiatorcomposition may be in a powdered form. Compressed chewing gums are morefully described in assignee's co-pending U.S. Provisional ApplicationNo. 60/734,680, filed on Nov. 8, 2005, and entitled “Compressible GumSystem,” the contents of which are incorporated herein by reference.

In some embodiments, the chewing gum may have a coating thereon. Suchcoated chewing gums are typically referred to as pellet gums. The outercoating may be hard or crunchy. Any suitable coating materials known tothose skilled in the art may be employed. Typically, the outer coatingmay include sorbitol, maltitol, xylitol, isomalt, erythritol and othercrystallizable polyols; sucrose may also be used. Furthermore thecoating may include several opaque layers, such that the chewing gumcomposition is not visible through the coating itself, which canoptionally be covered with a further one or more transparent layers foraesthetic, textural and protective purposes. The outer coating may alsocontain small amounts of water and gum arabic. The coating can befurther coated with wax. The coating may be applied in a conventionalmanner by successive applications of a coating solution, with drying inbetween each coat. As the coating dries it usually becomes opaque and isusually white, though other colorants may be added. A polyol coating canbe further coated with wax. The coating can further include coloredflakes or speckles. If the composition includes a coating, it ispossible that one or more oral care actives can be dispersed throughoutthe coating. This is especially preferred if one or more oral careactives is incompatible in a single phase composition with another ofthe actives. Flavors may also be added to yield unique productcharacteristics.

Other materials may be added to the coating to achieve desiredproperties. These materials may include without limitations, cellulosicssuch as carboxymethyl cellulose, gelatin, xanthan gum and gum arabic.

The coating composition may be applied by any method known in the artincluding the method described above. The coating composition may bepresent in an amount from about 2% to about 60%, more specifically fromabout 25% to about 45% by weight of the total chewing gum piece.

Similarly, some embodiments extend to methods of preparing a tastepotentiator composition having controlled-release upon consumption. Inaccordance therewith, at least one taste potentiator may first beprovided. The taste potentiator(s) may be mixed with an encapsulant toform a composition having a dispersion of the components. Once thecomponents are fully dispersed, a plurality of encapsulated tastepotentiator particles may be formed from the composition, as describedabove. As a consequence of the encapsulation, the release rate of thepotentiator(s) will be modified. The material for use as the encapsulantmay be selected to provide either a delayed or increased release rate ofthe potentiator(s) upon consumption of the composition.

The features and advantages of the present invention are more fullyshown by the following examples which are provided for purposes ofillustration, and are not to be construed as limiting the invention inany way.

EXAMPLES Example 1

TABLE 2 Encapsulated Water-Soluble Taste Potentiator Component Weight %Polyvinyl acetate (encapsulant) 65.00 Hydrogenated Oil 3.75 GlycerolMonostearate 1.25 Neohesperidindihydrochalcone 30.00

A potentiator composition is prepared according to the formulation inTable 2 above.

The polyvinyl acetate is melted at a temperature of about 90° C. in ahigh shear mixer. A single or twin-screw extruder, a sigma mixer or aBanbury mixer may be used. The hydrogenated oil and glycerolmonostearate are added to the molten polyvinyl acetate.Neohesperidindihydrochalcone (NHDC), which is a water-soluble tastepotentiator, is added to the resulting mixture and mixed under highshear to completely disperse the components. The resulting filledpolymer melt is cooled and ground to a particle size of less than 420microns. The encapsulated particles provide a slow releasing NHDC. Theparticles are stored in air tight containers with low humidity below 35°C. until they are incorporated into consumable products, such as chewinggum.

Example 2

TABLE 3 Encapsulated Mixture of Taste Potentiator and SweetenerComponent Weight % Polyvinyl acetate (encapsulant) 65.00 HydrogenatedOil 3.75 Glycerol Monostearate 1.25 Aspartame 26.00Neohesperidindihydrochalcone 4.00

A potentiator composition is prepared according to the formulation inTable 3 above.

The polyvinyl acetate is melted at a temperature of about 90° C. in ahigh shear mixer. A single or twin-screw extruder, a sigma mixer or aBanbury mixer may be used. The hydrogenated oil and glycerolmonostearate are added to the molten polyvinyl acetate. NHDC, which is awater-soluble taste potentiator, and aspartame are added to theresulting mixture and mixed under high shear to completely disperse thecomponents. The resulting filled polymer melt is cooled and ground to aparticle size of less than 420 microns. The encapsulated particlesprovide a delayed and combined release mixture of NHDC and aspartame.The particles are stored in air tight containers with low humidity below35° C. until they are incorporated into consumable products, such aschewing gum.

Example 3

TABLE 4 Encapsulated Low Water-Soluble Taste Potentiator ComponentWeight % Maltitol (encapsulant) 90.00 Sweetener Potentiator 9.00Glycerol Monostearate 1.00

A potentiator composition is prepared according to the formulation inTable 4 above.

The maltitol is melted at a temperature of about 140° C. in a high shearmixer. A single or twin-screw extruder, a sigma mixer or a Banbury mixermay be used. The glycerol monostearate is added to the molten maltitol.The sweetener potentiator, which exhibits low solubility in water, isadded to the resulting mixture and mixed under high shear to completelydisperse the components. The resulting melt is cooled and ground to aparticle size of less than 590 microns. The encapsulation provides anincreased release rate of the sweetener potentiator upon consumption.The encapsulated particles are stored in air tight containers with lowhumidity below 35° C. until they are incorporated into consumableproducts, such as chewing gum.

Example 4

TABLE 5 Encapsulated Low Water-Soluble Taste Potentiator ComponentWeight % Water 60.00 Maltitol (encapsulant) 34.00 Acetylatedmonoglyceride 3.00 Sweetener Potentiator 3.00

A potentiator composition is prepared according to the formulation inTable 5 above.

The maltitol and acetylated monoglyceride are dissolved in water at atemperature of about 70° C. in an agitated vessel. The sweetenerpotentiator, which exhibits low solubility in water, is dispersed in theresulting solution. The solution, or suspension, is spray dried using aspray dryer fitted with an air atomized nozzle (stationary or rotary) atabout 105° C. to form encapsulated particles. The encapsulation providesan increased release rate of the substantially water-insoluble sweetenerpotentiator upon consumption. The encapsulated particles are stored inair tight containers with low humidity below 35° C. until they areincorporated into consumable products, such as chewing gum.

Example 5

TABLE 6 Encapsulated Low Water-Soluble Taste Potentiator ComponentWeight % Beta-cyclodextrin (encapsulant) 25.00 Sweetener Potentiator5.00 Water 50 Ethanol 20.00

A potentiator composition is prepared according to the formulation inTable 6 above.

The beta-cyclodextrin is dissolved in water at a temperature of about60° C. The sweetener potentiator, which exhibits low solubility inwater, is dissolved completely in the ethanol and the resulting solutionis added to the beta-cyclodextrin solution and stirred for about threehours. The resulting solution of beta-cyclodextrin complex is spraydried using a spray dryer fitted with an air atomized nozzle (stationaryor rotary) at about 60° C. to form encapsulated particles. Theencapsulation provides an increased release rate of the substantiallywater-insoluble sweetener potentiator upon consumption. The encapsulatedparticles are stored in air tight containers with low humidity below 35°C. until they are incorporated into consumable products, such as chewinggum.

Example 6

TABLE 7 Chewing Gum Containing Encapsulated Taste Potentiator ComponentWeight % Gum base 39.00 Sorbitol 45.58 Mannitol 9.00 Flavor 3.67Glycerin 1.50 Lecithin 0.20 High intensity sweeteners¹ 1.00 EncapsulatedNHDC² 0.05 ¹Aspartame, Acesulfame-K and/or sucralose ²From Example 1

A chewing gum composition is prepared according to the formulation inTable 7 above.

The gum base is melted in a mixer. The remaining components listed inTable 7 are added to the molten gum base. The melted gum base and addedcomponents are mixed to completely disperse the components. Theresulting chewing gum composition is allowed to cool. The cooled chewinggum composition is sized and conditioned for about a week, formed intoindividual chewing gum pieces employing conventional techniques andpackaged.

Example 7 Sucrose Equivalent Value (SEV)

One method of measuring the perceived sweetness of a solution is tomatch it with a stock sucrose solution of known concentration. In thepresent experiments, the compound of interest is added at apredetermined concentration to a pH 3.2 buffered solution containing 5%sucrose. A number of expert panel members then taste the solution andcompare it to a battery of stock sucrose solutions ranging from 3% to15% at increments of 1%. Each panel member decides which sucrosesolution is equisweet with the solution containing the compound ofinterest. The mean value is then reported as the SEV. Results arereported to 1 decimal place.

Dose Response Curve for 3-Hydroxybenzoic Acid

In accordance with this methodology, 3-HB was added to a pH 3.2 bufferedsolution containing 5% sucrose to produce solutions containing from 0 to1000 ppm 3-HB in 100 ppm increments. The SEV for each solution wasplotted on a graph to produce a dose response curve (FIG. 1), from whichit can be seen that 3-HB enhances the sweetness of the sucrose solutionwithin this range. From FIG. 1 it is apparent that as the dosage of 3-HBincreases so does the sweetness of the resultant solution. However theeffect is non-linear with each incremental addition having a diminishingeffect. The maximum sweetness attainable would appear to be about 7.9%SEV (based on a 5% sucrose solution).

Example 8 Dose Response Curve for 2,4-Dihydroxybenzoic Acid

The same methodology as described in Example 7 was repeated with 2,4-DHBin place of 3-HB, to produce the dose response curve for 2,4-DHB (FIG.2). From FIG. 2 it can be seen that 2,4-DHB also enhances the sweetnessof the sucrose solution but there is little difference between the 400ppm solution (SEV 6.5%) and the 1000 ppm solution (SEV 6.7%). Themaximum attainable sweetness would appear to be about 6.7% SEV (based ona 5% sucrose solution).

Example 9 Sucrose Reduction Method

An alternative method of measuring perceived sweetness is to determinehow much sucrose can be replaced through the use of the compound ofinterest without any perceived loss of sweetness. In the presentexperiments the control was a pH 3.2 buffered solution containing 10%sucrose. The compound of interest is added at a predeterminedconcentration to a number of sucrose solutions containing from 5% to 10%sucrose at increments of 0.5%. Each panel member tastes each of thesolutions, compares it to the control sample and decides which solutionsare equisweet. For example, if the 8% sucrose solution containing thecompound of interest is equisweet with the control, then the sucrosereduction achieved by the compound of interest is 20%.

Effect of Relative Concentration on Sucrose Reduction for 3-HB, 2,4-DHBmixtures

A series of sucrose solutions were prepared containing 3-HB and 2,4-DHBat a combined concentration of 1000 ppm. Each solution was evaluatedusing the sucrose reduction method described above to determine how muchsucrose could be replaced without noticeable loss of sweetness. Theresults are shown in FIG. 3.

As shown in FIG. 3, the greatest reduction is observed when equalquantities of 3-HB and 2,4-DHB are employed. This ratio results in thevery significant sucrose reduction of 45%. This figure is highlysurprising considering that the use of 1000 ppm of 3-HB or 2,4-DHBindividually results in a reduction of just 25% and 15% respectively.The other ratios 3-HB:2,4-DHB (8:2, 6:4, 4:6 and 2:8) are also veryeffective; each combination results in a sucrose reduction of at least35%.

Example 10 Effect of Concentration on Sucrose Reduction for 1:13-HB:2,4-DHB mixtures

A series of sucrose solutions were prepared containing equal quantitiesof 3-HB and 2,4-DHB, at a combined concentration of 200, 400, 600, 800and 1000 ppm. Each solution was evaluated using the sucrose reductionmethod described in Example 9 above to determine how much sucrose couldbe replaced without noticeable loss of sweetness. The results are shownin FIG. 4.

Increasing the total quantity of 3-HB and 2,4-DHB while retaining a 1:1ratio increases the sweetness enhancing effect. As shown above 500 ppm3-HB+500 ppm 2,4-DHB results in 45% of the sucrose being replacedwithout loss of sweetness. However, the combination of 3-HB and 2,4-DHBis effective even at very low concentration. The use of just 200 ppm ofeach of 3-HB and 2,4-DHB allows the sucrose content to be reduced by22%.

Example 11 Sucrose Equivalent Values for Various Benzoic AcidDerivatives and Combinations Thereof

500 ppm of a sweetener potentiator was added to a pH 3.2 bufferedsolution containing 5% sucrose and the SEV of the resultant solutiondetermined. The results are shown in Table 8.

TABLE 8 Sweetness potentiator SEV (%) 2-hydroxybenzoic acid (2-HB) 5.63-hydroxybenzoic acid (3-HB) 6.9 4-hydroxybenzoic acid (4-HB) 5.22,3-dihydroxybenzoic acid (2,3-DHB) 6.3 2,4-dihydroxybenzoic acid(2,4-DHB) 6.5 2,5-dihydroxybenzoic acid (2,5-DHB) 5.32,6-dihydroxybenzoic acid (2,6-DHB) 5.3 3,4-dihydroxybenzoic acid(3,4-DHB) 6.4 3,5-dihydroxybenzoic acid (3,5-DHB) 5.32,3,4-trihydroxybenzoic acid (2,3,4-THB) 5.4 2,4,6-trihydroxybenzoicacid (2,4,6-THB) 5.4 3,4,5-tryhydroxybenzoic acid (3,4,5-THB) 5.1

500 ppm of the sweetener potentiator then was added to a 5% sucrosesolution containing 500 ppm 3-HB to produce a series of solutions. TheSEV for each solution was determined and the results are shown in FIG.5. As shown in FIG. 5, the composition of one embodiment (hatched) isconsiderably more effective than any other combination with an SEV of8.7%. The use of 500 ppm of 3-HB alone results in an SEV of 6.9% whereasin all cases but two (2,4-DHB and 3,4-DHB) the addition of a secondsweetener potentiator results in a little change or even a decrease inSEV. This is highly surprising considering that all of the potentiatorsare shown to have SEVs greater than 5%.

The methodology was repeated to produce a series of solutions containing500 ppm 2,4-DHB and 500 ppm of a second sweetener potentiator. The SEVfor each solution was determined and the results are shown in FIG. 6.

Again the combination (hatched) of 3-HB and 2,4-DHB results in by farthe greatest sweetness enhancement. It might be expected that 2-HB or4-HB could be used in place of 3-HB but these combinations result insolutions with SEVs of just 6.3% and 6.2% respectively. The use of 500ppm 2,4-DHB alone results in a solution with an SEV of 6.5%. Theaddition of a second sweetener potentiator appears to inhibit its effectin most cases and only the addition of 3-HB has a significant positiveeffect.

500 ppm of 3-HB, 500 ppm of 2,4-DHB and 500 ppm of 3,4-dihydroxybenzoicacid (3,4-DHB) were added to a pH 3.2 buffered solution containing 5%sucrose and the SEV determined. The results are shown in FIG. 7 togetherwith other combinations of 3-HB, 2,4-DHB and 3,4-DHB for comparison. Thesolution containing the combination of 3-HB and 2,4-DHB (hatched) has amuch higher SEV (8.7%) than the combination of either 3,4-DHB and 3-HB(7.6%) or the combination of 3,4-DHB and 2,4-DHB (6.8%). The three-waycombination of the embodiment (hatched) is better still with an SEV of9.8%.

Example 12 Comparison of Different Forms of 2,4-DHB

pH 3.2 buffered solutions were prepared containing 0%, 3%, 5%, 7% and 9%sucrose. 500 ppm of 2,4-DHB acid, 500 ppm of the sodium salt of 2,4-DHBand 500 ppm of the potassium salt of 2,4-DHB were added individually toeach of the sucrose solutions. The SEV for each of the solutions wasthen determined. The results are shown in FIG. 8.

As shown in FIG. 8, the addition of 2,4-DHB enhances the sweetness ofthe sucrose solution in every case regardless of the original sucrosesolution or whether the acid, sodium salt or potassium salt is employed.The results for the acid, sodium salt and potassium salt are almostidentical indicating that the sweetener potentiator composition may beprepared from the acids and/or from their comestible salts.

Example 13 Sweetness Enhancing Effect of 3-HB and 2,4-DHB on Non-SucroseSweeteners

Solutions were prepared at a pH of 3.2 containing a sufficient quantityof a non-sucrose sweetener so that the resulting solution had an SEV ofabout 5%. The SEV of each sweetener solution was then evaluated afterthe addition 500 ppm of 3-HB, the addition of 500 ppm of 2,4-DHB and theaddition of both 500 ppm 3-HB and 2,4-DHB. The results are shown inFIGS. 9 and 10.

FIG. 9 shows the results of various intense sweeteners with 3-HB,2,4-DHB and combinations thereof. As shown in FIG. 9, the combination of3-HB and 2,4-DHB with aspartame has a significant effect on SEV, whichis greater than the use of either 3-HB or 2,4-DHB separately. Similarly,the combination of 3-HB and 2,4-DHB enhances the perceived sweetness ofthe acesulfame-K, aspartame/acesulfame-K, sucralose,sucralose/acesulfame-K, saccharin and neotame solutions. With respect tothe saccharin solution, however, 3-HB enhances the sweetness to agreater degree alone than in combination with 2,4-DHB.

FIG. 10 shows the results of various bulk sweeteners with 3-HB, 2,4-DHBand combinations thereof. As seen in FIG. 10, the combination of 3-HBand 2,4-DHB increases the SEV of the resultant solution when used withsucrose, fructose, tagatose, maltitol or glucose to a greater extentthan either 3-HB or 2,4-DHB separately.

Example 14 Sucrose Equivalent Values for Aminobenzoic Acid Derivatives

500 ppm of 3-aminobenzoic acid and 500 ppm of 4-aminobenzoic acid wereindividually added to separate pH 3.2 buffered solutions containing 5%sucrose and the SEVs of the resultant solutions were determined. The SEVof 3-aminobenzoic acid was about 7%, i.e., increased the sweetnessintensity of 5% sucrose to about 7%. The SEV of 4-aminobenzoic acid wasabout 5.5-6%, i.e., increased the sweetness intensity of 5% sucrose toabout 5.5-6%.

The invention claimed is:
 1. A sweetener potentiator composition,comprising: a first amount of 3-hydroxybenzoic acid; and a second amountof 2,4-dihydroxybenzoic acid, wherein said first amount is at least 200ppm and said second amount is at least 200 ppm.
 2. The sweetenerpotentiator composition of claim 1, wherein said first amount is atleast 400 ppm.
 3. The sweetener potentiator composition of claim 1,wherein said first amount is at least 500 ppm.
 4. The sweetenerpotentiator composition of claim 1, wherein at least a portion of saidfirst amount of 3-hydroxybenzoic acid is encapsulated.
 5. The sweetenerpotentiator composition of claim 4, wherein at least a portion of saidsecond amount of 2,4-dihydroxybenzoic acid is encapsulated.
 6. Thesweetener potentiator composition of claim 1, wherein at least a portionof said second amount of 2,4-dihydroxybenzoic acid is encapsulated. 7.The sweetener potentiator composition of claim 1, wherein said sweetenerpotentiator composition contains sufficient amounts of said first amountof 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoicacid to create a sucrose equivalent value of at least seven %.
 8. Thesweetener potentiator composition of claim 1, wherein said sweetenerpotentiator composition contains sufficient amounts of said first amountof 3-hydroxybenzoic acid and said second amount of 2,4-dihydroxybenzoicacid to create a sucrose equivalent value of at least eight %.
 9. Thesweetener potentiator composition of claim 1, wherein said sweetenerpotentiator composition contains a ratio by weight of said first amountof 3-hydroxybenzoic acid to said second amount of 2,4-dihydroxybenzoicacid of 1:9 to 9:1.
 10. The sweetener potentiator composition of claim1, wherein said sweetener potentiator composition contains a ratio byweight of said first amount of 3-hydroxybenzoic acid to said secondamount of 2,4-dihydroxybenzoic acid of 2:8 to 8:2.
 11. The sweetenerpotentiator composition of claim 1, wherein said sweetener potentiatorcomposition contains a ratio by weight of said first amount of3-hydroxybenzoic acid to said second amount of 2,4-dihydroxybenzoic acidof 4:6 to 6:4.
 12. The sweetener potentiator composition of claim 1,wherein said sweetener potentiator composition is in a form of a blendedpowder.
 13. The sweetener potentiator composition of claim 1, furthercomprising a third amount of 3,4-dihydroxybenzoic acid.
 14. Thesweetener potentiator composition of claim 1, wherein said compositioncomprises a confectionery composition.
 15. The sweetener potentiatorcomposition of claim 1, further comprising a sweetener selected from thegroup consisting of Lo han guo, stevia, monatin and combinationsthereof.
 16. A composition comprising a sweetener consisting of one ormore members selected from the group consisting of sucrose, dextrose,maltose, dextrin, xylose, ribose, glucose, lactose, mannose, galactose,fructose, invert sugar, fructo-oligo saccharide syrups, partiallyhydrolyzed starch, corn syrup solids, isomaltulose, sorbitol, xylitol,erythritol, mannitol, galactitol, maltitol, lactitol, hydrogenatedisomaltulose, hydrogenated starch hydrolysates, stevia,dihydrochalcones, monellin, steviosides, rebaudioside A, glycyrrhizin,dihydroflavenol, L-aminodicarboxylic acid aminoalkenoic acid esteramides, saccharin and its soluble salts, cyclamate salts, the sodium andammonium and calcium salts of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide,L-aspartyl-L-phenylalanine methyl ester,L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate, methyl esters of L-aspartyl-L-phenylglycerine andL-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine,L-aspartyl-L-(1-cyclohexen)-alanine, chlorodeoxy sugar derivatives,thaumatococcus danielli, talin, monatin and its derivatives, and lo hanguo; and a sweetener potentiator composition, comprising: a first amountof 3-hydroxybenzoic acid; and a second amount of 2,4-dihydroxybenzoicacid, wherein said first amount is at least 200 ppm and said secondamount is at least 200 ppm.